|Meatballs Italian Sauce|
A great season’s started: couldn’t miss the recipe of italian meatballs sauce for Spaghetti or “Pici”. In fact this is one of our most required Family Cooking Classes.
Meatballs are always awesome! Here, below this post, you can find the recipe of Meatballs Sauce for Spaghetti, anyway don’t forget to have a look also to the recipe about italian meatballs.
I had this recipe directly from my Nonna who taught me to respect each single step to obtain terrific meatballs for Spaghetti, Pici and other sauces for long pasta.
Loved by adults and kids, this recipe will bring you inside the flavors of south of Italy (where this recipe’s born). Once came back home from your Holidays in Italy, prepare this terrific sauce! You’ll soon remind of an amazing dinner close to the seaside, enjoying the sunset; or your time with friends after a dip in the pool.
In a few words, I’m sure you’ll feel all the emotions and states of mind that Summer brings here in Tuscany and in Italy in general.
- meatballs must be small; I saw that even if the most famous American and English chefs love to make huge meatballs to put over pasta, but trust me, the original recipe calls for the small ones and there’s also another reason: these take all the sauce in a short time and can be tasted together with a a generous quantity of Pummarola (Tomato) Sauce in your mouth; and this is impossible with huge meatballs.
- when you finished to cook, leave your meatballs sauce to rest at least 20 minutes ’cause remind: the more the meatballs stay in their sauce, the more they’ll be tasteful!