SPAGHETTI WITH MEATBALLS AND TOMATO SAUCE

I have made more meatballs than i care to remember, different styles and different meats, but however much the recipe changes, however many times i vary the sauce, i always end up back with what i enjoy the most - meatballs,tomato sauce and spaghetti. I would like to think that cross cultural boundaries can be put aside, so that i can call these Italian meatballs, with the inclusion of fresh Parmesan, a good fistful of parsley, images of Italy are sure to be evoked, but whichever way you look these are quality meatballs that hit the mark, authentic or not who cares, they are good. Serves 4-6 give or take a bit!





RECIPE - MEATBALLS;


500g beef mince or 250/250 mix of pork and beef mince
75g bread (day old fresh loaf)
50g Parmesan
Good handful of fresh flat leaf parsley
1 clove of garlic
Salt and pepper
Milk (enough to just cover)
Olive oil


METHOD;


Blitz the bread in a food processor, when finely crumbed add a touch of milk, enough so that all of the crumbs are coated. Once the bread has absorbed the milk add the parsley and garlic - blitz. Add the mince and Parmesan blitz again to break down the mince, then season with salt and pepper. The mince is now ready to be formed into meatballs, this recipe will yield 32 meatballs of the size of a golf ball. Reserve.

NOTE;

If you do not have a food processor, use your hands and a mixing bowl. The food processor is used for a finer texture.

Now that the meatballs are made they will need a nice , rich tomato sauce. As you have 32 meatballs you could use all of them or save some for a rainy day! The tomato sauce recipe is adaptable, i will normally only use 1 can of tomatoes, but 2 cans give an excellent result.

RECIPE;

2 x 400g good quality tinned tomatoes

125g tomato puree

125 ml red wine

2 tbsp olive oil

2 cloves garlic (crushed or minced with a little salt)

2 shallots (finely chopped)

1 tbsp of fresh oregano or 1 tsp of dried

Sea salt/ black pepper

METHOD;

Heat a skillet or large saucepan over a medium heat, add the shallot and cook until softened, add the garlic, cook for 30 seconds before adding the tomatoes - season. Cook the tomatoes for 5 minutes before adding the tomato puree and red wine. Allow the sauce to absorb the wine, then add the oregano - season. Allow to simmer on a low heat for 30 - minutes.

BRINGING THE DISH TOGETHER;

Bring a large saucepan of salted water to the boil. While waiting for the water to boil heat a large frying pan with enough olive oil to make a film across the base. Fry the required amount of meat balls for 5 minutes to give good colour, transfer to the simmering tomato sauce for a further 15 minutes. 12 minutes from the end of cooking place the desired amount of spaghetti into the boiling water. Garnish with freshly torn Basil.

NOTE;

If only using, say half the meatballs the sauce can be reduced from 2 cans of tomatoes too 1, with excellent results. Remaining meatballs can be frozen.