Ingrediente pentru chiftele si spaghetti:

-          500 grame carne de vita tocata;

-          1 ou;

-          60 grame pesmet;

-          60 grame parmezan ras;

-          4 cateii de usturoi dati prin presa;

-          1 ceapa mica tocata marunt;

-          ½ lingurita busuioc uscat;

-          ½ lingurita oregano;

-          ulei pentru prajit;

-          400 grame spaghetti;

-          40 grame parmezan ras (pentru ornat);

-          frunze de busuioc proaspat (optional);

-          sare;

-          piper.

Ingrediente pentru sosul de rosii:

-          800 grame rosii in bulion;

-          1 ceapa medie tocata marunt;

-          3 catei de usturoi;

-          1 lingurita de zahar;

-          ½ lingurita de oregano;

-          ½ lingurita de busuioc;

-          sare;

-          piper.

Portii: 4

Timp de preparare: 1 ora 20 minute

Mod de preparare:

Intr-un bol mare se amesteca carnea tocata cu oul crud, pesmentul, parmezanul, ceapa tocata marunt si usturoiul dat prin presa. Adaugati oregano, busuioc uscat, sare si piper dupa gust. Amestecati totul foarte bine si formati chiftelutele. Mie mi-au iesit 16 bucati. Intr-o tigaie cu putin ulei, puneti chiftelutele si lasati-le la prajit pana cand devin maronii. Dupa ce s-au prajit uniform, le scoateti si le asezati pe un prosop din hartie. In aceeasi tigaie caliti pentru cateva minute, usturoiul si ceapa pana cand devine aurie. Adaugati sosul de rosii, lingurita de zahar, sare, piper si condimentele. Lasati sosul sa fierba aproximativ 15 minute pana cand capata o consistenta mai groasa. Adaugati chiftelutele in sosul de rosii si lasati totul la foc mic pentru aproximativ 20 de minute. In timp ce sosul fierbe, puneti apa intr-o oala si adaugati o lingura de ulei si sare. Cand apa a inceput sa fiarba, puneti pastele si lasati-le la fiert timp de 8 minute. Dupa ce pastele au fiert, scurgeti apa. Puneti pastele intr-o farfurie si adaugati deasupra sosul de rosii cu chiftelute. Daca doriti puteti sa ornati cu parmezan ras si frunze de busuioc proaspat.

Bon Appétit!

Ingredients for meatballs and spaghetti:

-          500 grams ground beef;

-          1 egg;

-          60 grams breadcrumbs;

-          60 grams grated Parmesan cheese;

-          4 cloves of garlic, minced;

-          1 small onion, finely chopped;

-          ½ teaspoon dried basil;

-          ½ teaspoon oregano;

-          oil for frying;

-          400 grams spaghetti;

-          40 grams grated Parmesan cheese (for garnish);

-          fresh basil leaves (optional);

-          Salt;

-          Pepper.

Ingredients for tomato sauce:

-          800 grams tomatoes in juice;

-          1 medium onion, finely chopped;

-          3 cloves of garlic;

-          1 teaspoon sugar;

-          ½ teaspoon oregano;

-          ½ teaspoon basil;

-          salt;

-          pepper.

Servings: 4

Preparation time: 1 hour 20 minutes

Method of preparation:

In a large bowl, mix the ground beef with the raw egg, breadcrumbs, Parmesan cheese, finely chopped onion, and minced garlic. Add oregano, dried basil, salt, and pepper to taste. Mix everything well and form the meatballs. I made 16 pieces. In a pan with a little oil, put the meatballs and fry them until they turn brown. After frying evenly, remove them and place them on a paper towel. In the same pan, sauté the garlic and onion for a few minutes until golden. Add the tomato sauce, teaspoon of sugar, salt, pepper, and spices. Let the sauce simmer for about 15 minutes until it becomes thicker. Add the meatballs to the tomato sauce and simmer everything on low heat for about 20 minutes. While the sauce is cooking, put water in a pot and add a tablespoon of oil and salt. When the water starts to boil, add the pasta and cook it for 8 minutes. After the pasta is cooked, drain the water. Place the pasta on a plate and top with the tomato sauce and meatballs. If desired, you can garnish with grated Parmesan and fresh basil leaves.

Bon Appétit!