Spaghetti and meatballs

Spaghetti and meatballs is for the couples who want to recreate the iconic kissing scene.

Meatballs

Ingredients

• 2 tablespoons, plus 1 cup pure olive oil

• 4 cloves garlic, finely chopped

• 2 large eggs

• 1/4 cup finely chopped fresh flat-leaf parsley

• 1/2 pound ground chuck

• 1/2 pound ground veal

• 1/2 pound ground pork butt

• 1/4 cup freshly grated Parmesan

• 1/4 cup dried bread crumbs (made from fresh white bread)

• Salt and freshly ground black pepper

• For the Tomato Sauce

• 1/4 cup pure olive oil

• 2 medium Spanish onions, finely chopped

• 4 to 6 cloves garlic, rubbed to paste

• 1 teaspoon red chili flakes

• 1/4 cup tablespoons tomato paste

• 4 (28-ounce) cans plum tomatoes and their juice, mashed up with a whisk

• 2 small Cubano peppers, whole, with some knife slits

• 16 sprigs fresh flat-leaf parsley

• Salt and freshly ground black pepper

• 1 pound (number 8 or 9) spaghetti, cooked al dente

• 3 tablespoons freshly chopped basil leaves

• Wedge Parmigiano Reggiano

• Fresh parsley sprigs, for garnish

Directions

1. For the meatballs:

2. 1 Heat the oil in a medium saucepan over a medium-high heat. Add the onion, garlic and chili flakes and cook until the onion is soft. Add the tomato puree and cook for 30 seconds.

3. To assemble the dish: Drain the spaghetti and return to the pan. Add some of the sauce and toss to coat for about 30 seconds. Stir the chopped basil into the tomato sauce.