Ingredients
For the sauce
• 2
Tbsp extra-virgin olive oil
• 1
large onion, chopped
• 2
cloves garlic, chopped
• 1
stalk celery, chopped
• 1
carrot, chopped
•
Salt and pepper, to taste
• 2
sprigs rosemary, leaves only, chopped
• 3
sprigs thyme, leaves only, chopped
• 2
sprigs parsley, leaves only, chopped
• 2
x400g cans crushed tomatoes
• 100
ml dry red wine
• 1
dried bay leaf
For the meatballs
•
¼
cup dried breadcrumbs
• 2
large eggs, lightly beaten
• 2
Tbsp cream
• 8
Tbsp grated parmesan
• 2
Tbsp chopped flat leaf parsley
• 2
Tbsp chopped rosemary
•
½
Tbsp salt and pepper
• 600
g minced beef
• 400
g minced pork
• 2-4
Tbsp of canola or olive oil
• 450
g wholewheat spaghetti
Method
To make the tomato sauce:
•
In a large pot, heat oil over medium-high heat.
•
Add onion and garlic and sauté until soft and translucent.
•
Add celery and carrot and season with salt and pepper.
•
Add rosemary, thyme and parsley, and sauté until the
vegetables are soft.
•
Add tomatoes, wine and bay leaf and simmer uncovered
on low heat for 1 hour, until thick.
•
Remove bay leaf and check seasoning.
•
In a food processor, process the sauce in batches until
smooth.
•
This will freeze for up to 6 months.
To make the meatballs:
•
In a large bowl, combine breadcrumbs, eggs, cream,
grated parmesan, parsley, rosemary, salt and pepper and
mix well.
•
Add beef and pork and gently combine, being careful not to
overwork the meat. Shape into golf ball-sized balls.
•
In a large, deep frying pan, heat oil over medium-high heat.
•
When the oil is almost smoking, add the meatballs.
Without moving or turning the meat for 2 minutes,
allow it to brown. Turn meatballs and brown other side.
Continue to cook until all the sides are golden brown. Do
this in two batches if necessary.
•
When all the meatballs are browned, return them to the
pan, add tomato sauce and bring to a boil. Lower heat
and let meatballs simmer for 10 minutes. Turn off the
heat and keep warm on the stove.
To make the spaghetti:
•
Bring a large saucepan of salted water to the boil.
•
Add spaghetti and cook until al dente, according to the
manufacturer’s directions.
•
Drain spaghetti in a colander. Do not rinse with water –
you want to retain the pasta’s natural starches so that the
sauce will cling to it.
•
Remove the meatballs from the sauce and place in a
serving bowl.
•
Pour some tomato sauce over the meatballs, but leave
about
⅔
cup of sauce in the pan. Place the cooked
pasta into the pan with the remaining tomato sauce
and toss well. Pour sauced pasta into a large serving
bowl. Serve alongside the meatballs and garnish with
parmesan, if desired.
Spaghetti with meatballs and tomato sauce
Serves: 4-6
By Vivian Herijanto, Corner Kitchen
December 2012
73