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Pasta with Meatballs and Tomato Sauce

  • Pairs with: Montepulciano d’Abruzzo
  • Prep time: 20 min
  • Cooking time: 30 min
  • Difficulty: medium
  • For the tomato sauce:
 2 tbsp olive oil

  • 1 clove garlic, minced
  • 3 cups crushed tomatoes
  • 1 pinch dried oregano
  • 1 pinch red pepper flakes
  • 1 pinch sugar
  • 2 tbsp extra-virgin olive oil
  • kosher salt
  • freshly ground black pepper
  • For the meatballs:
 1/2 cup milk
  • 1/2 cup plain breadcrumbs
  • 1/2 cup Parmesan cheese, finely grated
  • 1 small white onion, very finely chopped
  • 1 clove garlic, minced
  • 3 1/4 cups ground beef
  • 1 large egg, lightly beaten
  • olive oil, for frying
  • To serve: 
10 cups fusilli pasta
  1. For the tomato sauce: Heat the olive oil in a large saucepan set over a medium heat until hot.
  2. Add the garlic to the oil and saute for 20-30 seconds until golden and aromatic. Stir in the crushed tomatoes, dried oregano, red pepper flakes, sugar, salt and some freshly ground black pepper.
  3. Bring to a simmer and cook steadily for about 10 minutes, stirring from time to time, until thickened.
  4. Remove from the heat, stir through the extra-virgin olive oil, and season to taste with salt and pepper. Cover and set aside until needed.
  5. For the meatballs: Combine the milk and breadcrumbs in a small mixing bowl. Stir briefly and set aside.

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