- Freshly cooked spaghetti for serving
- 750 g lean ground beef
- 6 onion spring or 1 small onion, chop
- 400 g chopped peeled tomatoes
- 1 garlic clove, chopped
- 30 cl of dry white wine
- 7.5 cl of milk
- 2 slices of crustless sandwich bread
- 2 bay leaves
- 4 tbsp. to s. olive oil
- 2 tbsp. to s. grated parmesan
- 1 pinch of nutmeg
- Salt or fine salt
- Pepper
- Basil leaf
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For this one-dish wonder, everything cooks together—no separate sauté pan for meatballs, saucepot for marinara, and pasta pot for spaghetti. Everything goes uncooked in the oven and, in less than an hour (plenty of time to toss a fresh green salad), you have a ready-to-serve family favorite. Use your homemade marinara or open a jar of your favorit brand you can’t go wrong with this no-fail, company-worthy dinner.
INGREDIENTS :
For the decoration:
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DIRECTIONS :
Place the bread in a large bowl. Wet with milk and let soak.
Heat half the olive oil in a pan over medium heat. Sauté the onions and garlic for 5 min, until tender.
Mix the ground beef with the bread soaked in milk, the cooked onions and garlic, and the Parmesan. add-nutmeg, salt // pepper. Work the preparation with your hands until the ingredients are well mixed. Shape into 28 regular meatballs.
Heat the rest of the oil in a non-stick pan. Brown meatballs in several-batches. Organize them in shallow baking dish
Pour the wine into the same pan, along with the crushed tomatoes. Bring to a boil, scraping off the meat juices. Add the bay leaves, salt and pepper, and boil 5 min. Pour this sauce over the meatballs, cover the dish with aluminum foil and bake for 1 hour in an oven preheated to 180 ° C.
Pour the meatballs and sauce over the spaghetti, decorate with a few basil leaves and serve.
Enjoy!
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