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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