Ingredients
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1 pack of spaghetti
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2kg beef mince
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1/3 cup of breadcrumbs
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¼ cup of finely chopped parsley
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¼ cup of freshly grated gouda, plus more for serving
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1 egg
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2 garlic cloves, minced
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1 tsp of salt
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½ tsp of red pepper flakes
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2 tbsp extra-virgin olive oil
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½ cup of onion, finely chopped
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1 can of crushed tomatoes or paste
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1 bay leaf
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Freshly ground black pepper
Directions
In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
In a large bowl, combine beef with breadcrumbs, parsley, Gouda, egg, garlic, 1 teaspoon salt, and red pepper flakes.
Mix until just combined then form into 16 balls.
In a large pot over medium heat, heat oil.
Add meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes.
Transfer meatballs to a plate.
Add onion and cook until soft, 5 minutes.
Add crushed tomatoes and bay leaf.
Season with salt and pepper and bring to a simmer.
Return meatballs to pot and cover.
Simmer until sauce has thickened, 8 to 10 minutes.
Serve pasta with a healthy scoop of meatballs and sauce.
Top with extra gouda before serving.
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