Serves: 6 – 8

I originally found this recipe in the New York Times and dialled it up over the weekend as a meal for the three boys: doubled the quantity of meatballs, added fresh tomato to the sauce as well as a cup of red wine and a handful of oregano.

It smashed it out of the park.

The sort of dinner kids – and adults – die for on a Saturday night before a movie, popcorn and ice cream.

The meatballs are the cracker here, with handfuls of Parmesan, extra breadcrumbs, eggs and parsley, additions I added and have reflected below.

Slow cook the tomato sauce, throw in the browned meatballs and boom.

This is definitely worth coming home to.

Ingredients

Salt
Freshly ground pepper
4 tbsp olive oil
1 kg beef mince
3 cups, grated Parmesan
1 bunch fresh parsley, chopped
1 breadcrumbs
3 eggs
1 large onion
3 garlic cloves
3 cans crushed tomatoes
2 tomatoes, cored and roughly chopped
3 bay leaves
1 cup red wine
Handful of fresh oregano leaves
500gm spaghetti

Method

1. Heat the 2 tbsp of the olive oil in a large saucepan over a medium heat. Sauté the onions for 10 minutes until starting to golden; mince the garlic and add, cooking for a few minutes.
2. Add the tomatoes, bay leaves and the cup of red wine. Bring to the boil and then slowly simmer until the sauce is thickened; an hour or so.
3. Meanwhile, combine the mince, 2 cups of the Parmesan (setting aside the remaining cup), the parsley, breadcrumbs, eggs and a good pinch or two of salt and freshly cracked pepper. Gently mix until it is combined.
4. Shape the meatballs so that they are golfball in size.
5. Heat the remaining 2 tbsp olive oil in a heavy skillet over a medium heat. Add the meatballs, cooking them on all sides until browned.
6. Remove the bay leaves from the sauce and add the oregano leaves. Season well with salt and pepper.
7. Add the meatballs, ensuring that they do not break up. Simmer on a low heat.
8. Heat water in large sauce pan until boiling and cook the spaghetti until cooked through.
9. Add the spaghetti to the sauce and meatballs, combining gently.
10. Serve with plenty of Parmesan cheese on top.