An Italian grandma shared this traditional recipe with me! The tastiest dinner ever!

**A Traditional Italian Recipe from My Grandma’s Kitchen: The Tastiest Dinner Ever!**

There’s something truly magical about recipes passed down through generations, especially when they come from the heart of Italy. My Italian grandma, a woman whose hands were always busy in the kitchen, shared with me a traditional dish that has become my absolute favorite. It’s the kind of recipe that brings you comfort, fills your home with mouthwatering aromas, and makes you feel like you’re sitting at an old wooden table surrounded by loved ones. The beauty of this dish lies not just in its flavors, but in the history and love it carries from the past.

In this article, I’ll share the recipe that my Italian grandma passed down to me—one that’s simple, delicious, and filled with heart. You won’t find a tastier dinner than this. It’s a meal that will transport you to Italy with every bite!

### **The Dish: Traditional Italian Comfort Food**

This dish is a beloved staple in many Italian households—**Pasta alla Nonna**. It’s not just a meal; it’s an expression of love, tradition, and family. The dish combines perfectly cooked pasta with a rich, savory tomato sauce, homemade meatballs, and a sprinkle of fresh basil and Parmesan cheese. It’s hearty, flavorful, and embodies the essence of Italian home cooking.

What makes this dish so special is the homemade sauce and meatballs, made from scratch with the finest ingredients and, of course, a lot of love. Every step of the process, from seasoning the sauce to forming the meatballs, is a labor of love. It’s the perfect meal to share with family, friends, or anyone you want to impress with an authentic Italian feast.

### **Ingredients for Pasta alla Nonna**

Here’s what you’ll need to recreate this traditional Italian dinner:

#### **For the Meatballs:**
– **1 pound ground beef** (you can also mix with ground pork for extra tenderness)
– **1/2 cup breadcrumbs** (preferably fresh)
– **1/4 cup grated Parmesan cheese**
– **1 large egg**
– **2 cloves garlic**, minced
– **2 tablespoons fresh parsley**, chopped
– **1/4 teaspoon dried oregano**
– **Salt and freshly ground black pepper**, to taste
– **Olive oil**, for frying

#### **For the Sauce:**
– **2 tablespoons olive oil**
– **1 onion**, finely chopped
– **2 cloves garlic**, minced
– **1 can (28 ounces) crushed tomatoes**
– **1 teaspoon dried basil**
– **1/2 teaspoon dried oregano**
– **1/4 teaspoon red pepper flakes** (optional, for a little heat)
– **Salt and freshly ground black pepper**, to taste
– **Fresh basil leaves**, for garnish

#### **For the Pasta:**
– **1 pound spaghetti** (or your favorite pasta)
– **Freshly grated Parmesan cheese**, for serving

### **Instructions for Pasta alla Nonna**

Follow these easy steps to recreate this delicious dish, just like my grandma taught me:

#### **Step 1: Prepare the Meatballs**
In a large mixing bowl, combine the ground beef (and pork, if using), breadcrumbs, grated Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix the ingredients gently with your hands until just combined—don’t overwork the meat, or the meatballs may become tough. Once mixed, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter.

Heat some olive oil in a large skillet over medium heat. Carefully add the meatballs to the hot oil, being careful not to overcrowd the pan. Fry the meatballs, turning them occasionally, until they’re browned on all sides, about 8-10 minutes. They don’t need to be cooked through at this point since they’ll continue cooking in the sauce.

Once browned, remove the meatballs from the skillet and set them aside.

#### **Step 2: Make the Sauce**
In the same skillet, add a little more olive oil if needed and sauté the chopped onion until softened and golden, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

Next, add the crushed tomatoes, dried basil, oregano, red pepper flakes (if using), salt, and pepper to the skillet. Stir everything together and let the sauce simmer over low heat for about 10-15 minutes to allow the flavors to meld.

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