For the meatballs
2/3 cup of finely ground pork, without bones, esfarelado
300g of minced beef (veal or beef), 1 teaspoon of chopped parsley, 1/2 teaspoon of fresh thyme, salt and black pepper to taste
Salt and black pepper to taste
2 tablespoons of olive oil
1 tablespoon of butter
For the tomato sauce
2 cloves of garlic, finely chopped
4 tablespoons of olive oil
2 cans of crushed tomatoes, 4 ripe tomatoes, peeled and seeded, in cubes
Salt to taste
For the pasta
500g of spaghetti dough, 1 tablespoon of coarse salt, Parmesan cheese, grated (optional)
For the meatballs
2/3 cup of finely ground pork, without bones, esfarelado
300g of minced beef (veal or beef), 1 teaspoon of chopped parsley, 1/2 teaspoon of fresh thyme, salt and black pepper to taste
Salt and black pepper to taste
2 tablespoons of olive oil
1 tablespoon of butter
For the tomato sauce
2 cloves of garlic, finely chopped
4 tablespoons of olive oil
2 cans of crushed tomatoes, 4 ripe tomatoes, peeled and seeded, in cubes
Salt to taste
For the pasta
500g of spaghetti dough, 1 tablespoon of coarse salt, Parmesan cheese, grated (optional)
Prepare the meatballs
Mix the pork with the beef, parsley, and thyme
Season with salt and black pepper
Shape into balls using 1 tablespoon of this mixture
Heat the olive oil and butter in a frying pan and fry the meatballs, turning occasionally, until golden brown
Set aside
Prepare the tomato sauce
Fry the garlic in olive oil until it starts to brown
Add crushed tomatoes and cook for about 15 minutes over medium heat
Add diced tomatoes and cook for another 5 minutes
Season with salt to taste
Combine the meatballs and simmer
Prepare the pasta
Cook the spaghetti in boiling, salted water until al dente
Drain and mix with tomato sauce
If desired, sprinkle with Parmesan cheese
Serve immediately.
