Best Authentic SPAGHETTI and MEATBALLS recipe

#savethepasta - One of the best known Italian dishes abroad, thanks also to the cartoon "Lady and the Tramp", today we prepare the most spectacular Italian version of Spaghetti al Sugo di Polpette.
You will need for the meatballs:

Minced meat 800 g
Garlic 1 clove
Eggs 3
Parmesan 3 tbsp
Pecorino Romano 3 tbsp
Stale bread 1 loaf
Parsley 1 bunch
Salt 1 tsp
Black pepper 1 pinch
Milk 1 glass

for the gravy:

Tomato pulp 400 g
Tomato puree 700 g
Onion 1
Salt 1 tsp
Extra virgin olive oil 2 tbsp
Basil 6 leaves

Don't forget to share your experience by leaving a comment 👍🏼

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[samriggio]

7:42 "Don't break the spaghetti or I will break your leg" 😄😄😐

[LuvtL]

My dear mother always cooked her meatballs in the sauce (and yes they were that small). Her mother was from Calabria and that is what she was taught, and it is what I was taught. I used to be embarrassed because all of my friend’s mothers fried their meatballs and they couldn’t understand OUR way. Thank you for verification. Your recipe is spectacular.

[cohenlabe]

We need a 'save the pizza' in new York city where new coal/ wood ovens are banned

[mrlucasa]

This looks absolutely delicious. I will have to try this one day. Thanks for the great recipes!

[juanfbm]

Spectacular 🙌🏻 👏🏻

Just got a parta maker for fresh pasta, I’ll have to try this one!!

[raynyc]

Man i just found your channel thru the chili peppers preserve, excellent video, i followed your instructions for my red hot peppers in my garden, , now today doing your meatballs and spaghetti..and yes lets all save the pasta, , i will buy one of your merch very soon, you have become one more of my fav cooks on youtube..Thank you so much and please continiue

[dfb]

I also liked your tip on wetting my hands for rolling the meatballs, excellent advice! ❤

[DonQuichotteLiberia]

I just had dinner but now I am hungry again, because this looks SPECTACULAR

[dorodense]

Have just finished my dinner but I feel hungry again just looking at your spaghetti meat balls. God Save the Pasta 🍝

[Dj_Tim_G]

Im going to Italy next week, I can’t wait for the food over there

[jerzygniazdowski]

CHEF, you are MASTER cook. Good LUCK.

[TheRattyBiker]

Spectacular as ever 😊😊 I usually fry my meatballs first - next time I will try it your way without frying first.

[fabbricaitalianaautomobili]

Ciao my chef 😊,
Easy enough to make,
Grazie,
Ciao ciao

[JoshChristiane]

Looks good. I always sear them hot and fast first on a flat griddle. Just keep turning them until they're a dark golden brown. The Maillard reaction caramelizes them and produces a richer flavour in the sauce. I'm sure you get way better dried pasta options out there in Italy than we do here in the states though. Cheers 😁

[martinmorrison]

Very nice! Have you tried adding a teaspoon of bicarbonate of soda to the tomato sauce? I find it neutralizes acidity very well

[-chris-]

Looks great! 🍝🧀🌿
Is linguine okay to use, or does it have to be spaghetti for tradition. My “friend” who prefers linguine wants to know 👀

[joymoody]

To fit a spaghetti in a smaller pot i usually twist a handful of them with both hands in opposite directions (no breaking) while holding them in the center. This way spaghetti don't stick together and the side that do not fit in the beggining drowns few moments later in the process.

[dfb]

I do love meatballs cooked right into the sauce because they are much more moist❤ My questions for you today, are is could that red onion you use for your sauce could it also be called a shallot? And my next question is for the meatballs its pork belly and Pork from the neck with bones? Or could that big piece of meat be called something else here in the US 🇺🇸.

[dayde]

Amazing video, any vegetarian recipes? 🎉

[norbertgal]

Hi Andrea! I have a question for you. So I made some guanciale for myself at home a couple weeks ago but I have a problem. I've read everywhere that it needs to lose at least 15% of its weight during the curing process. Mine started at 903 grams when I put it in the fridge to cure uncovered some 4-5 weeks ago. Currently it weighs 846 grams, so it has lost only 6, 3% so far. Should I continue to let it cure or can I taste it now? I want to eat some good homemade carbonara so badly. 😜😂