Freshly cooked spaghetti for serving
750 g lean ground beef
6 onion spring or 1 small onion, chop
400 g chopped peeled tomatoes
1 garlic clove, chopped
30 cl of dry white wine
7.5 cl of milk
2 slices of crustless sandwich bread
2 bay leaves
4 tbsp. to s. olive oil
2 tbsp. to s. grated parmesan
1 pinch of nutmeg
Salt or fine salt
For the decoration:
Place the bread in a large bowl. Wet with milk and let soak.
Heat half the olive oil in a pan over medium heat. Sauté the onions and garlic for 5 min, until tender.
Mix the ground beef with the bread soaked in milk, the cooked onions and garlic, and the Parmesan. add-nutmeg, salt // pepper. Work the preparation with your hands until the ingredients are well mixed. Shape into 28 regular meatballs.
Heat the rest of the oil in a non-stick pan. Brown meatballs in several-batches. Organize them in shallow baking dish
Pour the wine into the same pan, along with the crushed tomatoes. Bring to a boil, scraping off the meat juices. Add the bay leaves, salt and pepper, and boil 5 min. Pour this sauce over the meatballs, cover the dish with aluminum foil and bake for 1 hour in an oven preheated to 180 ° C.
Pour the meatballs and sauce over the spaghetti, decorate with a few basil leaves and serve.