The Pope's pasta

If anyone is at the epicenter of formidable pasta, it is the pope. I can't imagine that the good man is served a poor imitation, our friends from online food magazine FavorFlav sneaked Franciscus’ recipe.

You may not be more Catholic than the pope, but you can make his favorite pasta. In Eating with Franciscus you will find all the pope's favorite recipes. Also this spaghetti with meatballs: a super simple and quick recipe for a hearty pasta dish. Amen.

INGREDIENTS

• 350 grams of spaghetti
• 500 grams of tomato sauce
• 200 grams of ground beef
• 20 grams of bread soaked in milk
• 1 tablespoon of Parmesan cheese
• 1 organic egg
• pinch of fennel seeds
• salt and pepper
• olive oil

Here's how to make papal spaghetti

• First, knead 200 grams of minced beef with 20 grams of crustless bread soaked in milk, 1 tablespoon of Parmesan cheese, 1 organic egg, a pinch of fennel seeds, and pepper and salt. Make small balls of the meat, about the size of a cherry, roll them in breadcrumbs, and let them rest for half an hour so the flavors can meld.
• Then pour a little olive oil into the pan and fry the meatballs for 2-3 minutes over high heat. Turn the heat down and add 500 grams of tomato sauce. Let it simmer for about 10 minutes (if 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. Finish the dish with a generous handful of grated Parmesan cheese and serve warm.

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