Ingredients
Scale
- 8 oz spaghetti
- 1 lb ground halal beef
- 28 oz canned whole tomatoes (preferably San Marzano)
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- ½ cup grated Parmesan cheese
Instructions
- In a bowl, combine ground halal beef with breadcrumbs, minced garlic, chopped parsley, salt, pepper, and an egg. Mix until blended.
- Heat olive oil in a large pot over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add garlic for another minute.
- Add canned tomatoes along with oregano and basil; break down the tomatoes as they simmer on low heat for about 20 minutes.
- Shape meat mixture into golf-ball-sized meatballs and add them to the sauce. Cover and cook for 15-20 minutes.
- Meanwhile, boil salted water in another pot; cook spaghetti until al dente (about 8-10 minutes).
- Drain spaghetti and add it to the pot with sauce and meatballs; toss gently to coat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Boiling/Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (375g)
- Calories: 550
- Sugar: 7g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg