Extra creamy sauce always gets plus points.
3 tablespoons olive oil
250 grams beef patty, formed into 10 (1-inch) balls
1 medium white onion, chopped
2 tablespoons garlic, minced
3 cups canned diced tomatoes
1 cup all-purpose cream
1/2 cup fresh basil leaves, chopped, plus extra for garnish
1/2 cup cheddar cheese, plus extra for topping
300 grams spaghetti noodles, cooked according to package directions
Heat olive oil in a large frying pan. Fry meatballs until golden brown on all sides. Set aside.
Remove oil from the pan but leave about 2 tablespoons. Saute onions in the same pan until translucent. Add garlic and saute until fragrant.
Add tomatoes and let simmer for about 10 minutes.
Stir in cream, basil, cheese, and meatballs. Simmer for 5 minutes.
Add cooked noodles to the sauce and toss to mix. You can also arrange the nooodles in a container and top with sauce or serve sauce on the side. Sprinkle with grated cheese and garnish with a basil sprig. Transfer to a container; let cool for 10 minutes. Cover with lid.
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