Red Spaghetti With Meatballs Recipe by BLANCA GUTIERREZ
Red Spaghetti with Meatballs Cooking Instructions 40 minutes 1 In a large pot, heat some oil and sauté the onion. 2 Add the can of Bolognese sauce and the two cartons of tomato sauce. Pour in the three cups of water and let it season. (Reduce the heat once it starts boiling, after about 5 minutes). 3 In another pot, cook the pasta in water. 4 In a bowl, combine the ground meat, spices to taste, and the egg. If the mixture is too watery, add a handful of breadcrumbs. Mix everything well to blend the flavors. 5 In a pan, heat the three tablespoons of oil and start forming small meatballs from the mixture. Turn them when they are golden brown. Transfer each one to the pot with the sauce. 6 Once all the meatballs are done, drain the spaghetti and add it to the pot with the sauce. Taste for salt, and if needed, add chicken bouillon powder or salt to taste. Be careful not to make it too salty because you'll sprinkle Parmesan cheese when serving. Done! 1 In a large pot, heat some oil and sauté the onion. 1 In a large pot, heat some oil and sauté the onion. 2 Add the can of Bolognese sauce and the two cartons of tomato sauce. Pour in the three cups of water and let it season. (Reduce the heat once it starts boiling, after about 5 minutes). 2 Add the can of Bolognese sauce and the two cartons of tomato sauce. Pour in the three cups of water and let it season. (Reduce the heat once it starts boiling, after about 5 minutes). 3 In another pot, cook the pasta in water. 3 In another pot, cook the pasta in water. 4 In a bowl, combine the ground meat, spices to taste, and the egg. If the mixture is too watery, add a handful of breadcrumbs. Mix everything well to blend the flavors. 4 In a bowl, combine the ground meat, spices to taste, and the egg. If the mixture is too watery, add a handful of breadcrumbs. Mix everything well to blend the flavors. 5 In a pan, heat the three tablespoons of oil and start forming small meatballs from the mixture. Turn them when they are golden brown. Transfer each one to the pot with the sauce. 5 In a pan, heat the three tablespoons of oil and start forming small meatballs from the mixture. Turn them when they are golden brown. Transfer each one to the pot with the sauce. 6 Once all the meatballs are done, drain the spaghetti and add it to the pot with the sauce. Taste for salt, and if needed, add chicken bouillon powder or salt to taste. Be careful not to make it too salty because you'll sprinkle Parmesan cheese when serving. Done! 6 Once all the meatballs are done, drain the spaghetti and add it to the pot with the sauce. Taste for salt, and if needed, add chicken bouillon powder or salt to taste. Be careful not to make it too salty because you'll sprinkle Parmesan cheese when serving. Done! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mexican candy shots Opa Erich's Hackepeter (German Steak Tartare) Smoked Apple Pie Corn paneer pops Sweet, and Chewy Rollup Mexican candy shots Opa Erich's Hackepeter (German Steak Tartare) Smoked Apple Pie Corn paneer pops Sweet, and Chewy Rollup Chicken Bacon Wraps Completely homemade chicken madras pizzas 3G paste Spinach Mushroom Chorizo Stuffed Shells Namkin poha Pina Colada Smoothie Potato Bread Triangles Soya chunks with Palak Red Sauce Pasta Bread ke Parathey Chicken Bacon Wraps Completely homemade chicken madras pizzas 3G paste Spinach Mushroom Chorizo Stuffed Shells Namkin poha Pina Colada Smoothie Potato Bread Triangles Soya chunks with Palak Red Sauce Pasta Bread ke Parathey