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Ingredients 4 Number of Servings

1/3 box Barilla Spaghetti
7 oz beef, minced 
¼ cup Parmigiano Reggiano, grated 
Nutmeg, salt and black pepper to taste 
¼ cup extra virgin olive oil 
2 cups onion, finely chopped 
1 carrot, finely chopped 
30 oz tomato puree
½ cup Pecorino cheese, grated 
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  • Bring a large pot of salted water to a boil.
  • Prepare the meatballs: in a mixing bowl, combine the beef, Parmigiano Reggiano and season with nutmeg, salt and black pepper to taste. 

  • Shape the meatballs (1 cm balls) and set aside.
  • Prepare the sauce in a large skillet by adding olive oil over medium heat. Add onion, carrot and stir until translucent. 
  • Add the tomato puree and cook for 5 minutes. Season with salt, pepper and add meatballs.
  • Cover skillet with lid and let the sauce simmer for 15 minutes. Stir occasionally without breaking the meatballs.
  • Cook pasta and drain two minutes before the suggested cooking time on the package.  
  • Combine the pasta with the sauce. Finish cooking with half a ladle of pasta water, and add Parmigiano Reggiano.
  • Serve the pasta and garnish with meatballs on top. Finish with a drizzle of olive oil.
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