Spaghetti alla chitarra with tiny meatballs

Ingredients

For 1 serving

• Egg pasta80 g
• Lean ground beef90 g
• Tomato passata150 g
• Extra virgin olive oil1 teaspoon
• Pecorino10 g
• Onion20 g
• Basilto taste
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

Method

1. Season the lean minced beef with salt and black pepper, knead it briefly with your hands and roll it into lots of hazelnut-sized meatballs; set them on a plate.
2. Peel and finely chop the onion. Heat the oil in a saucepan over medium-low heat and soften the onion for 4–5 minutes, until translucent.
3. Add the tomato passata, season lightly with salt and bring to the boil.
4. Drop the meatballs into the sauce one by one with a few basil leaves, lower the heat and cook covered for 20 minutes, without stirring for the first 5 minutes so they don't break, until cooked through and the sauce is thick.
5. For the last 10 minutes, bring a pan of water to the boil, salt it and cook the egg pasta spaghetti alla chitarra for the packet time (about 4–6 minutes), until al dente.
6. Drain the pasta into the saucepan and stir gently over low heat for a minute, until well coated; serve with the grated pecorino.