If you like Italian food, try this delicious meatball spaghetti. Have a vegetable soup or side salad together with it to make a complete meal.
Serves: 4 people
For meatballs
500 g lean minced beef
2 tablespoons chopped parsley
60 g fine breadcrumbs
60 g grated parmesan cheese
4 tablespoons tomato puree
1 egg (lightly beaten)
1/2 cup olive oil
For sauce
1 onion (finely chopped)
1/2 teaspoon minced garlic & black pepper
1 tablespoon dried basil
2 tablespoons dried oregano
440 g chopped canned tomatoes
150 ml beef stock
100 ml white wine
1 teaspoon sugar
1/2 teaspoon 250 g spaghetti
1.
In a large bowl, combine all ingredients for meatballs with a tablespoon of tomato puree.
2.
Mix well, pour egg to bind mixture then roll into small balls. Pan fry meatballs with olive oil for 10 minutes. Drain cooked meatballs and set aside.
3.
As for the sauce, sauté onion, basil and oregano for 3 minutes with 2 tablespoons of the remaining olive oil. Stir in the rest of the ingredients, simmer for 30 minutes, stirring occasionally, until thick.
4.
Cook spaghetti in boiling water until 'al dente' or follow the cooking instruction on the package.
5.
Drain, keep warm and set aside.
6.
Add meatballs to the simmering sauce and warm through, stirring occasionally.
7.
Serve on a large platter or individual plates with a bed of spaghetti.
