1/2 cup Italian bread crumbs, a couple of handfuls
1/4 cup grated Parmesan, Parmigiano-Reggiano or Romano cheese
2 cloves garlic, chopped
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, crushed or chopped
How to cook
1- Preheat oven to 425 degrees F.
2- Place a large pot of water on to boil for spaghetti. When it boils,
add salt and pasta and cook to al dente.
3- Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic,
salt and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and
place on nonstick cookie sheet or a cookie sheet greased with
extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer
pink.
4- Heat a deep skillet or medium pot over moderate heat. Add oil,
crushed pepper, garlic and finely chopped onion. Saute 5 to 7 minutes,
until onion bits are soft. Add beef stock, crushed tomatoes, and
herbs. Bring to a simmer and cook for about 10 minutes.
Ingredients