Spaghetti with Meatballs (Lady and the Tramp Style)

Method

1. Finely chop half an onion.
2. Heat olive oil in a pan and add the chopped onion. Sauté gently.
3. Add a pinch of chili pepper to the oil and sauté briefly.
4. Add a splash of pasta cooking water to soften the onion, then add a tomato passata and a basil stem. Cover and simmer on low heat.
5. Meanwhile, prepare the meatballs: in a bowl, combine minced beef (50 g), a pinch of salt, the egg white, grated Parmesan, bread soaked in milk and squeezed, and chopped basil leaves.
6. Mix well with your hands and form small meatballs (about the size of a walnut).
7. Add the meatballs directly into the simmering sauce. Cover and cook on high heat for about 3 minutes.
8. Cook the spaghetti in salted boiling water until al dente. Reserve some pasta water.
9. When the pasta is almost done, transfer it to the sauce pan along with a little pasta water. Toss over heat to combine.
10. Remove from heat, add a drizzle of olive oil and more grated Parmesan. Mix well.
11. Plate the spaghetti with meatballs, top with a little extra sauce, a drizzle of oil, and fresh basil leaves.