Spaghetti with meatballs in homemade tomato sauce

Laura from Because Gastroblog presents us a traditional recipe that brings back a multitude of memories of good times: delicious spaghetti with meatballs. Thank you very much, Laura!

This recipe is a true classic of home cooking, the tomato sauce slow-cooked in casserole is not only delicious, but it also has the unique ability to create lifelong emotional bonds between the person who prepares it and the one who enjoys it. Don't believe it? Try it and you'll see!!

For the tomato sauce:

1 kg of ripe tomato, the fleshier and tastier they are the better the sauce will be

1 medium onion or 1 spring onion

1 tablespoon of salt

1 tablespoon of sugar

1 teaspoon of chopped fresh aromatic herbs, can be oregano, basil, thyme...

2 tablespoons of extra virgin olive oil

For the meatballs:

600 gr minced beef

1 tablespoon of breadcrumbs

1 teaspoon of mild mustard, like Savora

1 tablespoon of white wine

1 tablespoon of salt a few drops of Worcestershire sauce olive oil for frying

To serve:

250 gr. of spaghetti boiled in salted water

grated hard cheese

fresh basil leaves

Preparation:

First, we prepare the tomato sauce by cutting the tomatoes in half and the onion into quarters and placing them in the casserole along with the rest of the seasonings. Let it cook over medium/low heat (4 out of 10, for example) with the lid covering half the casserole for as long as needed for the tomatoes and onion to break down easily.

While the tomato cooks, we'll make the meatballs. For that, mix the meat well with the rest of the ingredients in a bowl and let the flavors integrate for about 10-15 minutes. Shape the meatballs and set them aside.

When the tomato is ready, blend it with a blender and pass it through a strainer to remove the remaining skin and seeds from the tomatoes. Return it to the casserole and set aside.

In a pan with plenty of oil, fry the meatballs over high heat, making sure they cook well on all sides, and as you take them out of the pan, place them on paper towels to absorb the excess oil, then add them to the casserole with the tomato sauce.

Once we have finished with the meatballs, place the casserole over medium/low heat for about 15-20 minutes so they cook through and absorb the tomato flavor.

Serve accompanied by some spaghetti, sprinkle with grated cheese and finish with a few fresh basil leaves.