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Spaghetti with Beef Meatballs in Tomato Basil Sauce
A classic Italian family recipe from Florence: al‑dente square‑cut spaghetti tossed with juicy beef meatballs, a quick tomato‑basil sauce, and generous Parmesan. The meatballs are moistened with soaked stale bread for a tender texture, and the pasta finishes cooking in the sauce for maximum flavor.
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Cost Breakdown
Critical Success Points
- • Soak the stale bread until fully softened
- • Brown the meatballs until a crispy crust forms
- • Finish cooking the spaghetti in the sauce for proper flavor absorption
Safety Warnings
- • Hot oil can splatter – use a splatter guard or keep a safe distance.
- • Be careful when handling boiling water and hot pasta water.
- • Remove the whole chili before serving to avoid unexpected heat.
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