320 g Ola Spaghetti
40 ml extra-virgin olive oil
100 g onion, finely chopped
1–2 cloves garlic, minced (to taste)
550 g San Marzano tomatoes
2 slices white bread, crusts removed, cut into cubes
120 g Parmigiano cheese, grated (divided)
300 g Halal grass-fed beef, 80/20
100 g Halal beef sausage, casing removed
15 g parsley, chopped
8–9 basil leaves, chopped
Salt and pepper, to taste
In a saucepan, gently sauté the onion in olive oil for about 5 minutes. Add 1 minced garlic clove, continue cooking, and after one minute add the crushed tomatoes. Add just under one cup of water, season with salt and pepper, and let the sauce come to a gentle simmer.
Meanwhile, soak the bread in water. In a bowl, combine the meat, two-thirds of the grated Parmigiano, parsley, 1 minced garlic clove, and the soaked bread, squeezing out any excess water. Mix gently until just combined (important: do not overmix), then shape into meatballs about 2.5 cm in diameter. Add the meatballs to the tomato sauce and let them simmer until fully cooked, about 15 minutes.
Cook the Ola spaghetti according to the package instructions. Drain and toss with the sauce and meatballs.
Finish by adding the chopped basil, the remaining Parmigiano, and a drizzle of extra-virgin olive oil before serving.
Enjoy your meal!
