INGREDIENTS
FOR 2 PEOPLE
250 g Rummo Spaghetti Grossi No. 5
100 g sausage
250 g ground beef
1 egg
50 g day-old bread
Milk
100 g Parmigiano Reggiano
Nutmeg, to taste
1 onion, carrot, and stalk of celery
700 g tomato puree
DIRECTIONS
Cut up carrot, celery and onion. Chop finely using a blender or foodo mill. Add olive oil to a sauté pan, heat and stir in the chopped vegetables. Sauté. Add salt and stir.
Add the tomato puree, 200 ml of unsalted water and let it cook. Prep the day-old bread by cutting it into cubes and letting it soak in milk for 10 minutes.
Skin and chop the sausage and pour it into a bowl along with the ground beef, Parmigiano Reggiano, egg, and grated nutmeg.
Wring milk out the bread cubes, then add them to the bowl with the meat and egg and knead with your hands until the ingredients are well mixed. Next, form meatballs, using the entire mixture.
Cook the meatballs in a sauté pan with olive oil and a few basil leaves. When they are well cooked, pour them into the sauce and cook for 40 minutes over low heat with a lid.
Cook the Spaghetti in a pot of salted boiling water. Once they’re cooked, strain them directly into the pot along with the meatball sauce adding a drizzle of oil. Turn on the heat and saute, stirring to mix well.
Remove from the heat and serve. Buon appetito!