Spaghetti & meatballs

serves four

Meatballs
1 lb (450 g) ground veal and pork mixed
1 cup (250 ml) Cappellari breadcrumbs
¼ cup (60 ml) Parmesan cheese
1 egg, whisked
½ cup (125 ml) water or milk
Salt, pepper

Mix all ingredients in a bowl and form meatballs.

Preheat oven to 350° F (180° C), bake meatballs 15-20 minutes on an oven tray lined with parchment paper, or fry with canola oil on medium heat, or simmer in tomato sauce.

Pasta
1 lb (450 g) spaghetti
Tomato sauce*

Cook spaghetti al dente in salted boiling water, strain and toss with sauce.

*Tomato Sauce
3 cups (680 ml) jar of passata di pomodoro (strained tomatoes)
1-2 tsp (5-10 ml) verdurina (page 6)
Splash of olive oil

In a saucepan heat olive oil on medium heat, stir in verdurina then add passata.  Simmer at least 20 minutes on medium-low heat.

Plate and serve