SPAGHETTI MEATBALLS
TOMATO SAUCE INGREDIENTS
4 cloves garlic
100g chopped brown onions
3 cans chopped tomatoes
2tbsp tomato paste (optional depending on how flavourful your tomatoes are)
200ml red wine
100ml water
1tsp brown sugar
2 dried bay leaves
2tsp dried oregano salt and pepper to taste handful of chopped basil
RECIPE
Fry the onions until they are translucent; then add the garlic, bay leaves, canned tomatoes and tomato paste (optional). Stir all these until they’re combined and then add the sugar, oregano, red wine and water. Allow the sauce to reduce on low heat for 15-25 minutes.
When it has reached the desired consistency, which clings to the pasta and meatballs, take the pan off the heat and allow the contents to cool slightly. Season it with salt, pepper and a handful of basil.
MEATBALLS INGREDIENTS
250g pork mince
250g beef mince
100g finely chopped brown onions
2tsp fennel seeds
2½tsp paprika
1tsp chilli flakes
½tsp cinnamon powder
40g fine breadcrumbs
1½tsp salt and pepper
30g grated Parmesan
2 eggs a handful of chopped Italian parsley extra virgin olive oil
RECIPE
Mix the paprika, chilli powder, salt, pepper and cinnamon into the breadcrumbs, add the breadcrumbs to the pork mince and set it aside.
In a frying pan, add onions and fennel seeds, and fry until the onions are just cooked. Place this in the bowl with the mince. Add egg, Parmigiano-Reggiano and chopped parsley. Mix well and shape it into 20 round meatballs.
Meanwhile, cook the pasta while frying the meatballs. Make a medium pot of water and plenty of salt (it should taste like the sea) come to a rolling boil. Add 500g of spaghetti and cook for 7-9 minutes or until al dente.
Heat a large frying pan with a bit of olive oil. Cook the meatballs until they are brown on the outside but don’t overcrowd the pan. Add a few spoons of the sauce with a dash of pasta water, and cover and cook through (3-5 minutes). Throw in the cooked spaghetti, toss and then pile it into a pasta bowl. Garnish it with plenty of grated Parmigiano-Reggiano, torn basil and extra virgin olive oil. NOTE You can use fresh tomatoes if they’re juicy and sweet. There’s nothing wrong with good canned tomatoes,either. This recipe serves four people and has preparation and cooking times of 30 minutes and 40 minutes respectively.