Details:
Ingredients:
– 1 small white onion
– 1 tablespoon of extra virgin olive oil
– Vegetable stock
– Salt
– 400 g of tomato sauce
– Granulated sugar
– 2 meatballs
– 160 g of pasta
– Parmigiano Reggiano
Preparation:
– Clean and chop the onion finely.
– Put the oil in a frying pan and the onion and put on the fire. Saute over medium heat for 1-2 minutes, then add a few tablespoons of broth, a pinch of salt and cook for ten minutes on medium flame, covered.
– After the indicated time, combine the tomato sauce, a pinch of salt, sugar and mix. Allow to boil then add the meatballs.
– Cook the sauce over low heat, covered, for about twenty minutes, stirring occasionally and turning the meatballs.
– Boil the pasta in salted water and before draining, add half a ladle of cooking water into the sauce pan, then turn on the fire.
– Skip the drained pasta into the sauce pan for a few minutes, stirring frequently.
– Serve by placing a meatball on each plate and sprinkle with plenty of grated Parmigiano Reggiano
Barbara Farinelli – www.lospicchiodaglio.it
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