400g Pambac spaghetti, 100g grated Parmesan cheese. For the meatballs: 500g minced meat (beef and pork), 1 large onion, finely chopped, 2 cloves garlic, crushed, 1 egg, ½ cup breadcrumbs, salt and freshly ground black pepper, vegetable oil for frying. For the tomato sauce: 800 g diced tomatoes (canned), 2 cloves garlic, crushed, 1 tbsp olive oil, 1 tsp sugar, salt and freshly ground black pepper, ½ tsp dried basil, ½ tsp dried oregano.
In a large bowl, mix the following ingredients: minced meat, chopped onion, crushed garlic, egg and breadcrumbs. Season with salt and pepper to taste. Shape into small meatballs about 3 cm in size and place them on a plate. In a large saucepan, heat olive oil over medium heat. Add crushed garlic and sauté until golden. Add the diced tomatoes, sugar, salt, pepper, basil and oregano. Simmer the sauce for about 20-30 minutes or until it thickens and tastes delicious. Separately, in a large skillet, heat vegetable oil over medium heat. Fry the meatballs on both sides until golden brown and cooked through. Place fried meatballs on paper towels to absorb excess oil. Boil spaghetti in salted water according to package directions. Drain and place on individual plates. Place the meatballs on top of the spaghetti and pour the tomato sauce on top. You can sprinkle a little grated Parmesan cheese or fresh basil to garnish to taste. Enjoy immediately!
