Ingredients
| 1 lb | ground beef | |
| 1 | egg | |
| ½ cup | Pastene Italian Breadcrumbs | |
| 2 Tbsp | Pastene Grated Parmesan Cheese plus more for garnish | |
| 1 tsp | salt | |
| 1 Tbsp | fresh parsley, chopped plus more for garnish | |
| ½ tsp | pepper | |
| 1 tsp | sugar | |
| 1 | large onion chopped | |
| 1 | 28 oz can Pastene Tomato Puree | |
| ½ cup | Pastene Extra Virgin Olive Oil | |
| 1 Tbsp | Pastene Balsamic Vinegar | |
| pinch | cinnamon | |
| pinch | nutmeg | |
| Pastene pasta of your choice |
Directions
- Mix ground beef, egg, breadcrumbs, cheese, parsley, salt and pepper thoroughly in a bowl, and divide into four parts. Shape each quarter into a large meatball.
- In a medium non-stick frying pan, heat the olive oil over medium high heat. Place the meatballs in the oil and brown carefully on all sides, and remove from frying pan onto a plate lined with a paper towel.
- Reduce the heat to medium, add the onion to the remaining oil in the pan and cook slowly until softened, about 6 to 7 minutes. Add the tomato puree, additional salt and pepper to taste, sugar, vinegar, nutmeg and cinnamon. Cover tight, and allow the sauce to simmer for 20 minutes.
- Add the meatballs to sauce, and cook all together slowly for 20 more minutes. Serve over your favorite pasta and garnish with additional parsley and cheese.
