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.
Freshly ground pepper
4 tbsp olive oil
1 kg beef mince
3 cups, grated Parmesan
1 bunch fresh parsley, chopped
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
- 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.
- 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.
- 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.
- Shape the meatballs so that they are golfball in size.
- 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.
- Remove the bay leaves from the sauce and add the oregano leaves. Season well with salt and pepper.
- Add the meatballs, ensuring that they do not break up. Simmer on a low heat.
- Heat water in large sauce pan until boiling and cook the spaghetti until cooked through.
- Add the spaghetti to the sauce and meatballs, combining gently.
- Serve with plenty of Parmesan cheese on top.