Spaghetti and meat­balls

Australian Women’s Weekly NZ - - CONTENTS -


2 ta­ble­spoons ex­tra vir­gin olive oil 2 medium (300g) brown onions, chopped finely

2 cloves gar­lic, chopped finely

1.25 litres (5 cups) tomato pas­sata (Ital­ian tomato cook­ing sauce) ½ tea­spoon dried oregano

2 tea­spoons sugar

2 tea­spoons red wine vine­gar

500g spaghetti chopped fresh flat-leaf pars­ley, to serve


750g pork mince

250g lean beef mince

4 eggs

1 cup (80g) grated parme­san cheese 1 large clove gar­lic, crushed

1 cup (70g) fresh bread­crumbs 100g moz­zarella cheese, cut into 1cm cubes

1 MEAT­BALLS: Us­ing your hands, com­bine both minces, eggs, parme­san, gar­lic and bread­crumbs in a large bowl; sea­son well. Us­ing damp hands, roll the mix­ture into balls about the size of a golf ball. Press a cube of moz­zarella into the cen­tre of each meat­ball; make sure it is com­pletely cov­ered with the mince mix­ture. Place balls on a plate; cover, re­frig­er­ate for at least 30 min­utes be­fore cook­ing.

2 Heat the oil in a large fry­ing pan over medium-low heat. Add onion and gar­lic; cook, stir­ring, for 5 min­utes or un­til the onion is soft but not coloured. 3 Stir in the pas­sata, oregano, sugar and vine­gar; sim­mer, un­cov­ered, for 5 min­utes or un­til thick­ened slightly. Taste the sauce, then add salt, pep­per, ex­tra sugar or vine­gar as re­quired.

4 Drop the chilled meat­balls into the sauce; sim­mer gen­tly, un­cov­ered, for 30 min­utes.

5 Mean­while, cook the spaghetti in a large saucepan of boil­ing salted wa­ter, un­cov­ered, un­til just ten­der; drain.

6 Serve the meat­balls and sauce with spaghetti; sprin­kle with pars­ley.

Suit­able to freeze. Not suit­able to mi­crowave.

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Spaghetti and meat­balls

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