Recipe: spaghetti of the Pope

You may not be more Catholic than the Pope, but you can make his favorite pasta! In Eating with Francis, you’ll find all the Pope’s favorite recipes. Including this spaghetti with meatballs: a super simple and quick recipe for a hearty pasta dish. Amen.

How to make papal spaghetti

• First knead 200 grams of ground beef with 20 grams of crustless bread soaked in milk, 1 tablespoon of Parmesan cheese, 1 organic egg, a pinch of fennel seeds, and salt and pepper. Shape the ground meat into small balls, about the size of a cherry, then roll them in the breadcrumbs and let them rest for half an hour so the flavor can soak in well.
• Then pour a little olive oil into the pan and fry the meatballs over high heat for 2–3 minutes. Lower the heat and add 500 grams of tomato sauce. Let it cook for about 10 minutes (when using other types of meat, such as chicken or pork, make sure the meat is cooked through).
• Meanwhile, cook the spaghetti—at least 350 grams for 4 people—in plenty of water with a little salt. Drain the spaghetti well, pour the sauce with the meatballs over it, and stir everything together well. Finish the dish with a generous handful of grated Parmesan cheese and serve hot.

Variation tip

You can vary the composition of the meatballs to suit your taste: for example, use something other than beef or add ingredients you enjoy to the dish, such as chopped parsley or a little finely chopped garlic.

Title: Eating with Francis
Author: Roberto Alborghetti
Publisher: Kosmos
Price: €22,50

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