…on our table by my son’s demand. What can you do? He threatened to stop  taking his lunchbox with him if I didn’t make it. 🙂 I used mydinnertoday’s signature meatballs recipe for the meatballs, except no ketchup as I would cook the meatballs in tomato sauce. As you probably guessed, the spaghetti is whole wheat.

Recipe

Ingredients

• 1 packet whole wheat spaghetti (or other pasta, tagliatelle o linguine would be great)

For the meatballs

• 1 pound minced meat (beef)
• 2 eggs, beaten
• 1 onion, finely chopped
• salt, pepper, oregano
• 1/2 cup Parmesan
• 1/2 cup bread crumbs

For the sauce

• 1 more onion pureed in the blender with 2 cloves of garlic and oregano
• 1 tablespoon butter
• 1 big can tomato sauce, or other variety tomatoes that you puree in the blender
• 1 tablespoon tomato paste (optional)
• pinch of sugar
• salt and pepper
• 1/2 cup full fat milk

How to make: In a big bowl, mix the meat, onion, eggs, bread crumbs, Parmesan, salt and pepper. Knead well until all the ingredients are evenly blended. Make meatballs and let them rest in the fridge while you’re preparing the pasta. Cook the spaghetti as per package instructions, rinse  and set aside. Heat the olive oil in a big saucepan and saute the onion and garlic puree for about 10 minutes. Add the tomatoes, sugar, salt and pepper. Lay the meatballs in the sauce one at a time and cook for about 20 minutes. Add the milk and optionally the tomato paste (the milk makes the sauce orange) and cook for another 5-10 minutes until the sauce is nice and thick.  Stir more than 1/2 the sauce and meatballs in the pot with the spaghetti but save the rest to serve on top.