Meatballs in tomato sauce

Peel the onion and dice it very finely.

• 1 Onion

Peel the garlic cloves and chop them finely.

• 2 Garlic cloves

Finely grate the Parmesan.

• 30 g Parmesan

Put the ground beef, egg, 2 tbsp breadcrumbs, half of the onion, 1 garlic clove, half of the Parmesan, oregano, 1 tsp salt and pepper in a bowl and knead briefly into a smooth mixture.

• 250 g Ground beef
• 1 Egg
• 2 tbsp Breadcrumbs
• ½ tsp Oregano
• Salt
• Black pepper

With wet hands, shape the mixture into about 14 walnut-sized balls (about 20 g each).

Heat vegetable oil in a large, deep pan over high heat until it shimmers.

• 2 tsp Vegetable oil

Place the meatballs in the pan in a single layer. Leave them for 2 minutes, then brown all over for about 3 minutes. They're still raw inside.

Put the meatballs on a plate. Leave the fat in the pan.

Turn the heat to medium. Soften the rest of the onion with 1 pinch salt for about 3 minutes, until soft. Scrape up the browned bits while you do.

• Salt

Stir in the rest of the garlic and the tomato paste and toast for about 1 minute, until the paste darkens.

• 1 tbsp Tomato paste

Stir in the diced tomatoes, 1 pinch salt and 1 pinch sugar and bring to a boil. Add the meatballs with their juices.

• 400 g Diced tomatoes
• Salt
• 1 pinch Sugar

Put the lid on at an angle and simmer gently over low heat for about 15 minutes, until the meatballs are no longer pink inside (72 °C) and the sauce thickens.

Meanwhile, while step 12 runs

Meanwhile, bring 2 l water to a boil in a large pot over high heat.

• 2 l Water

Meanwhile, while step 13 runs

Salt the water with about 20 g salt and add the spaghetti. Cook 1 minute less than the package says, about 8 minutes. Stir now and then.

• Salt
• 180 g Spaghetti

Meanwhile, while step 14 runs

Pick off the basil leaves.

• ½ bunch Basil

Meanwhile, while step 14 runs

Toast 1 tbsp breadcrumbs in a small dry pan for about 2 minutes, until golden and nutty. Stir constantly.

• 1 tbsp Breadcrumbs

Scoop about 100 ml pasta water out with a cup.

Drain the spaghetti in a strainer.

Add the spaghetti to the sauce with a splash of pasta water and gently toss for 1 minute, so the meatballs stay intact.

Divide among the plates. Sprinkle with the rest of the Parmesan, the crispy breadcrumbs and basil.