Spaghetti and Meatballs
A classic!
Ingredients
- 400g dried spaghetti
For the sauce:
- ¼ cup extra virgin olive oil
- 1 onion, finely chopped
- 5 garlic cloves, finely chopped
- ½ cup red wine
- 1.4 litres tomato passata
- 2 bay leaves
- 2 thyme sprigs
- Parmesan rind (optional)
For the meatballs:
- 700 gm minced veal
- 300 gm minced pork
- 50g pine nuts, toasted
- 100g Parmesan, finely grated
- 3 garlic cloves, finely chopped or grated
- ½ cup panko breadcrumbs
- 1 egg
- Small handful parsley, chopped
- Small handful marjoram or oregano, chopped
- 10cm rosemary sprig, leaves picked and finely chopped
- 4 thyme sprigs, leaves picked
- 2 ½ tsp sea salt flakes, crushed
- ⅛ tsp finely grated nutmeg
- Olive oil, to fry
Method
- First, prepare the sauce. Heat olive oil in a large saucepan over medium.
- Add onion and sauté until translucent (around 5 mins).
- Add garlic and sauté until tender (around 5 mins).
- Add wine and cook until reduced by half (around 4 mins).
- Add tomato passata, herbs and Parmesan rind and bring to a simmer.
- Season to taste with salt and pepper, then set aside.
- Prepare meatballs. Combine all ingredients in a bowl and mix.
- Roll meatballs and place on a tray.
- Heat ½ cup olive oil in a large frying pan over high heat.
- Sear meatballs in batches, turning, until meatballs are golden (around 3 mins).
- Add meatballs to sauce, cover with a lid ajar and simmer on the stove for 2 hours - or 6-8 hours on low in a slow cooker is 👌
- Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente.
- Toss pasta through meatballs and sauce. Serve with extra Parmesan.