Attention! Non-authentic meatball pasta recipe! In fact, not many people can tell the ancestral home of this dish, is an American Italian dish (Italian American food?) So what is not authentic is not so important, it is the most important thing to eat. I found a lot of recipes, and I didn’t look at the weight when I was adding the seasoning. I added the feeling and made it taste good. Very appetizing ><
Meatballs: Onion, garlic, basil, Italian parsley, minced, if there is a food processor, it is best. Mix meat, bread crumbs, black pepper, eggs, cheese and whole milk, and mix well with salt. Then you can pick up a meatball.
Pasta sauce: onion, garlic chopped, tomato chopped (recommended peeling). Heat in a skillet and melt in the butter. Pour in onions, garlic and tomato. Then add the parsley, stir well, the tomato has a lot of juice, pour the tomato paste and add black pepper, stir well. Tune into a small fire and cook slowly. (If you just make a pasta sauce, go directly to step 4 and ignore the meatballs)
Meatballs can be cooked directly in pasta sauce, but I prefer to fry the meatballs first and then cook them in pasta sauce. This is a personal taste. The olive oil I used for fried meatballs, fried on a small fire until the surface of the golden surface looks crunchy, and it is necessary to cook the whole dish without any cooking.
The meatballs are almost the same as the pasta sauce. You can add a little sugar to adjust the taste. Put the meatballs into the pasta sauce, add the dried basil, cover and continue cooking for 10 minutes. Then add the cheese and stir well. Add the salt and adjust the taste to the pan.
Pasta sauce and meatballs are served on the cooked pasta, sprinkled with cheese and sprinkled!