1 jar of Ciao Pappy Classico
1 lb of spaghetti
1 lb of lean ground beef
4 slices of bread (no crust), cubed
1 cup of milk
1 bunch of parsley, chopped
2 egg yolks
1 glass of white wine
1 garlic clove
1 bay leaf
3 cups of flour (for coating)
Begin by soaking the cubed bread in milk. Massage until absorbed. Squeeze out the milk and place soaked bread into a mixing bowl. Add your ground beef and parsley, mix together.
On a baking sheet or parchment paper, create 2 inch bite sized balls. Coat each ball in flour.
In the meantime, set your pasta water to boil.
Heat your frying pan with a generous amount of olive oil. Saute each meatball for about 2 minutes on each side on medium high temperature. Add clove of garlic and bay leaf while cooking for aroma. Add your glass of wine. Remove cooked meatballs, set aside, and remove any extra oil.
In the same pan, heat your Ciao Pappy sauce. Add a half cup of pasta water to your sauce and add your meatballs, mix. Pull your pasta one minute before its cook time and add your spaghetti to the pan, keeping the heat on. Stir for about 1 minute and serve with grated parmesan.