Medium
4 people
60 min
Ingredients
320 g spaghetti
300 g minced beef
100 g Grana Padano Riserva
300 ml tomato passata
2 slices of sandwich bread
1 onion
1 carrot
1 celery stalk
1 egg
1 cup of milk
1 bunch of parsley and some basil leaves
extra virgin olive oil
salt & pepper
Preparation
Fry the chopped onion, celery and carrot in a saucepan with a drizzle of olive oil.
Add the tomato passata, season with salt and add the basil.
Cover and simmer on low heat for at least 30 minutes.
In a bowl, mix the minced beef with the egg, Grana Padano Riserva, bread – soaked in milk and then squeeze to drain off the excess milk – chopped parsley and a pinch of salt.
Mix the ingredients together to combine.
Wet your hands and form meatballs measuring 2 cm in diameter. Cook in the sauce for at least 10-15 minutes.
In the meantime, bring a large pot of salted water to boil and cook the spaghetti until al dente, drain and toss with the sauce and meatballs.
Serve immediately, sprinkled with grated Grana Padano Riserva.
