- 1 pound spaghetti - I used 1kg spaghetti
- Salt, for pasta water
- 1 1/4 pounds ground sirloin - I used 750g minced meat
- 2 teaspoons Worcestershire sauce, eyeball it
- 1 egg, beaten
- 1/2 cup Italian bread crumbs, a couple of handfuls - I just used german type breadcrumbs
- 1/4 cup grated Parmesan, Parmigiano-Reggiano or Romanocheese
- 2 cloves garlic, chopped
- Salt and pepper
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan
- 1/2 teaspoon crushed red pepper flakes
- 4 cloves garlic, crushed or chopped
- 1 small onion, finely chopped
- 1 cup beef stock, available on soup aisle in market in small paper boxes - I used 1 cube beef dissolved in 1 cup hot water
- 1 (28-ounce) can crushed tomatoes
- A handful chopped flat-leaf parsley - I substituted with 1tsp ground oregano
- 10 leaves fresh basil leaves, torn or thinly sliced
- Grated cheese, such as Parmigiano-Reggiano or Romano, for passing at table
- Crusty bread or garlic bread, for passing at the table
Preheat oven to 425 degrees F /m220C
Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
* To make the spaghetti more tasty (but unhealthy!) after the spaghetti is drained. mix the spaghetti with 2 tablespoon butter (or more). The heat from the spaghetti will melt the butter nicely. Mix well.
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.
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.
Toss hot, drained pasta with a few ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread (and some good chianti!)