SPAGHETTI AND MEATBALLS
Serves 4
Tomato Sauce
• 1 Tbsp oil
• 1 onion, chopped
• 3 cloves garlic, crushed
• 400g tin chopped tomatoes
• 300ml passata
• 1 tsp balsamic vinegar
• pinch brown sugar
• ¼ cup chopped basil
• salt and freshly ground pepper
Meatballs
• 600g good quality mince beef
• 1 onion, chopped
• 2 cloves garlic, crushed
• ½ tsp each of cumin, coriander and paprika
• ½ cup breadcrumbs
• 1 egg
• ½ cup chopped parsley
• salt and freshly ground pepper
• 2 Tbsp oil for cooking
• 400g spaghetti, cooked as per packet instructions
• shaved parmesan, to serve
1. Make the tomato sauce. Heat the oil in a pot to a medium heat. Add the onion and garlic, cooking for 2 minutes without browning. Add the tomatoes, passata, balsamic, brown sugar and basil. Simmer for 10 minutes until thick and glossy. Season with salt and pepper.
2. For the meatballs, place the mince into a bowl with the onion, garlic, spices, breadcrumbs, egg, parsley, salt and pepper. Combine well using your hands. Roll into walnut-sized balls.
3. Heat the oil in a frying pan and brown the meatballs a few at a time all over. Add the tomato sauce and simmer until meatballs are cooked through.
4. Serve with hot spaghetti and garnish with shaved parmesan and extra basil leaves.
