Spaghetti and Meatballs Recipe

Almost every Italian restaurant outside Italy has spaghetti and meatballs on the menu.

Even if you practice your best Italian and ask for "spaghetti con polpettine", your request will be denied.

Meatballs are just served as a side dish, they aren't served with spaghetti, but I can still remember my mother doing such pairing when I was a kid.

She used to serve us such meal. Yes, it's more traditional homemade dish rather than restaurant one.

Because it's not served at restaurants, some Italians and Italian-Americans have come to believe that it's not an authentic Italian dish.

Ingredients: serves 4 to 6

- 1 lb (450g) spaghetti
- fresh grated Parmesan cheese or better Parmigiano Reggiano
- about 10 meatballs
- salt

Rotary Cheese Grater
Freshly grated Parmiggiano Reggiano gives all another taste to your pasta dishes. Use a rotory cheese grater, don't buy pregrated cheese, it dries out that loses much of its flavor.

Preparation: 1 hour

1. First follow the Meatballs Recipe, then come back here.

2. Bring 4 quarts (lt.3,75) of water to a boil. Add 1 (gr.14) tablespoon salt to the boiling water.

3. Cook until al dente, drain, and return to the pot. Ladle several large spoonfuls of tomato sauce only over the pasta and toss.

3. Divide the among individual plates and top each with a little more tomato sauce and 3 or 4 meatballs.

Serve immediately with grated Parmesan.