1 pound ground beef
1 package of your favorite pasta (I used fettuccine for this recipe)
1/2 cup of milk
1/4 cup of italian bread crumbs
1 10 oz can of crushed tomatoes
1 tablespoon of tomato paste
1/2 medium size onion
3 garlic cloves
1/2 package of onion soup mix
Chopped Italian parsley and basil
Salt and pepper
Start boiling your water for your pasta. Chop onions, basil, parsley and garlic.
Preheat oven to 375 degrees.
1.) In a big mixing bowl, stir together the ground beef, milk and breadcrumbs. You might want to use your hands to get it mixed together good. Add some goya seasoing, salt and pepper and keep mixing together. Then add the onion soup mix and about 1/4 cup of shredded parmesan cheese. Once the ingredients are all mixed together, shape the mixture into balls and place on a baking sheet with aluminum foil. You will bake the meatballs in the oven for about 30 minutes or until cooked all the way through.
2.) In a skillet, drizzle olive oil and throw in the onions and garlic with a little salt and pepper. Sauté the vegetables for about 10 minutes on medium-high heat.
3.) Turn the skillet down to low heat and add the crushed tomatoes and sauce from the can and the tablespoon of tomato paste and stir together. Drizzle about a tablespoon of olive oil over top of the sauce and toss in the chopped basil and keep on low heat for it to simmer.
4.) Once the meatballs are finished cooking, add them to the sauce and continue to simmer on low heat.
5.) Once your pasta is finished cooking, serve your pasta and the sauce in a big pasta bowl. Sprinkle some freshly grated parmesan cheese and parsley and vuala, your finished!
Wine Pairing: Cabernet Savignon, any good red wine will go great with spaghetti, however, this wine I really enjoy because of its fruit flavors and smooth taste.