This Italian delicacy has gone through an American transformation. With the addition of seasoned ground beef (powdered garlic, fried oregano, parsley, cinnamon) to al dente fettuccine pasta, this showstopper satiated my craving for comfort food. Why don't you pull up a seat and eat with me! ;) Subscribe: https://goo.gl/iFxcr5 https://www.instagram.com/suellasmr https://twitter.com/suellASMR Facebook: https://goo.gl/tkYGAf Business inquiries email: [email protected] Ingredients Meatballs: 1 pound ground beef (80/20 fat) 2 eggs 1 tablespoon dried oregano 1.5 tablespoon granulated garlic 1 teaspoons salt 1 teaspoon ground black pepper 1/2 teaspoon cinnamon 1/2 teaspoon red pepper flakes (optional) 1 teaspoon dried basil 1 pound of pasta (spaghetti, fettuccine, or linguine, your choice) 2 cups tomato sauce (crushed tomatoes, or Prego, or Ragu, your choice) Heavy cream Parmesan cheese Directions Using a small ball scooper, drop lightly formed meatball into a frying pan. Keep turning until all side are golden brown. Reserve the meatball juices for the pasta. Add in pasta that is 2 minutes under cooked. Allow pasta to absorb the fat and juices. Add in 2 cups of tomato sauce. If you are using crushed tomatoes, add in the same amount of seasoning used for the meatballs (except the cinnamon). Mix in 1/8 cup of heavy cream. Cook for one minute and plate. Top with parsley and parmesan cheese. Royalty-free music: "Water Lily" by incompetech.com