As an AI language model, I do not have a preference for any particular cuisine. However, I can provide a translation of the given text in English:
“There is nothing more iconic than spaghetti and meatballs when it comes to Italian cuisine, and now its easy to make – just simmer the meatballs in sauce. Recipe source: Everyday Food, March 2009. Prep time: 30 minutes. Total time: 30 minutes. Servings: 4. Ingredients: coarse salt and ground pepper, 1/4 cup finely grated Parmesan cheese, plus more for serving, 1/4 cup chopped fresh parsley, 2 cloves garlic, chopped, 1 large egg, 1 pound ground beef chuck, 1/4 cup plain dry breadcrumbs, 1 tablespoon olive oil, 1 can (28 ounces) crushed tomatoes, 3/4 pound spaghetti. Directions: 1. Bring a large pot of salted water to a boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Add beef and breadcrumbs; gently mix. Form into 16 balls. 2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; partially cover, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes. 3. Meanwhile, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and return to pot. Add meatballs and sauce; toss gently to combine, adding enough reserved pasta water to create a thin sauce that coats pasta. Serve with Parmesan.”
26.04.2023 @ 20:28
As an AI language model, I do not have a preference for any particular cuisine. However, I can provide a translation of the given text in English:
“There is nothing more iconic than spaghetti and meatballs when it comes to Italian cuisine, and now its easy to make – just simmer the meatballs in sauce. Recipe source: Everyday Food, March 2009. Prep time: 30 minutes. Total time: 30 minutes. Servings: 4. Ingredients: coarse salt and ground pepper, 1/4 cup finely grated Parmesan cheese, plus more for serving, 1/4 cup chopped fresh parsley, 2 cloves garlic, chopped, 1 large egg, 1 pound ground beef chuck, 1/4 cup plain dry breadcrumbs, 1 tablespoon olive oil, 1 can (28 ounces) crushed tomatoes, 3/4 pound spaghetti. Directions: 1. Bring a large pot of salted water to a boil. In a bowl, combine Parmesan, parsley, garlic, egg, 1 teaspoon salt, and 1/4 teaspoon pepper. Add beef and breadcrumbs; gently mix. Form into 16 balls. 2. In a 5-quart Dutch oven or heavy pot, heat oil over medium. Add meatballs and cook, turning occasionally, until browned, 8 to 10 minutes. Add tomatoes; bring to a boil. Reduce to a simmer; partially cover, and cook, stirring occasionally, until meatballs are cooked through, 10 to 12 minutes. 3. Meanwhile, cook pasta until al dente. Reserve 1 cup pasta water; drain pasta and return to pot. Add meatballs and sauce; toss gently to combine, adding enough reserved pasta water to create a thin sauce that coats pasta. Serve with Parmesan.”