# Components:
→ Meatballs
01 - 14 oz ground beef
02 - ½ cup breadcrumbs
03 - 1 large egg
04 - 2 tablespoons grated Parmesan cheese
05 - 2 cloves garlic, minced
06 - 2 tablespoons fresh parsley, chopped
07 - ½ teaspoon salt
08 - ¼ teaspoon black pepper
→ Sauce and Pasta
09 - 2 tablespoons olive oil
10 - 1 small onion, finely chopped
11 - 1 bell pepper, diced (red or yellow)
12 - 14 oz canned crushed tomatoes
13 - 1 cup tomato passata or purée
14 - 1 teaspoon dried Italian herbs
15 - ½ teaspoon sugar
16 - Salt and black pepper to taste
17 - 9 oz short pasta (penne, rigatoni, or fusilli)
18 - 2 cups water or low-sodium chicken broth
→ Topping
19 - 1 cup shredded mozzarella cheese
20 - 2 tablespoons grated Parmesan cheese
21 - Fresh basil leaves for garnish
# Directions:
01 - Combine ground beef, breadcrumbs, egg, Parmesan, garlic, parsley, salt, and pepper in a large bowl. Mix gently until just combined. Shape the mixture into 16 to 18 small meatballs, approximately 1 tablespoon each.
02 - Heat 1 tablespoon olive oil in a large deep skillet over medium heat. Add meatballs and brown on all sides for 5 to 6 minutes. Remove and set aside.
03 - Add remaining olive oil to the skillet. Sauté onion and bell pepper for 3 minutes until softened.
04 - Stir in crushed tomatoes, tomato passata, Italian herbs, sugar, salt, and pepper. Bring the mixture to a gentle simmer.
05 - Add pasta and water or broth to the skillet. Stir well. Nestle the browned meatballs into the sauce.
06 - Cover and simmer over medium-low heat for 15 to 18 minutes, stirring occasionally, until pasta is tender and meatballs are fully cooked. Add extra water if necessary.
07 - Sprinkle mozzarella and Parmesan cheese evenly over the skillet. Cover and cook for an additional 2 to 3 minutes until cheese is melted and bubbly.
08 - Garnish with fresh basil leaves. Serve hot directly from the skillet.
