This and her bolognese which I make a variation on too are still 2 of my absolute favourite dinners added to that I adore pasta!
Give them a try they always go down really well when I cook them for other people.
For the meatballs.
250 grams of beef mince.
250 grams of sausage meat.
2 cloves of garlic.
Herbs de Provence.
1 egg – beaten.
Flour for dusting.
1 Red onion.
2 cloves of Garlic.
1 Stick of Celery.
1 Red Pepper.
1 Green Pepper.
1 or 2 Chillis
1 Tablespoon of tomato purée.
1/2 a Teaspoon of sugar
1 tin of plum tomatoes.
1 large glass of red wine
2 teaspoons of Worcestershire sauce
1 cube of beef stock.
1 500 gram pack of dried or fresh spaghetti.
1. Dice the onion and Garlic, basil and Thyme.
2. Place the beef mince and sausage meat in a bowl with the chopped herbs, garlic and onion.
3. Add all of the remaining meatball ingredients and mix well.
4. Put some flour into a bowl.
5. Make the meatball mixture into balls around the size of a golf ball.
6. Coat each meatball in flour twice.
7. Heat some oil in a casserole dish and fry the meatballs until sealed and browned all over.
8. Set meatballs aside on a plate.
1. Chop all the vegetables and herbs.
2. Heat some oil in the casserole dish.
3. Soften the onions with some paprika, salt, pepper and the sugar.
4. Add the remaining vegetables except the mushrooms.
5. Add the herbs and tomato purée and cook it out for a couple of minutes.
6. Add the tinned tomatoes, then wine and Worcestershire sauce.
7. Crumble the stick cube into the sauce.
8. Add the mushrooms.
9. Add the flour and stir through.
10. Simmer for 20 minutes or so.
11. Heat your oven to 180 degrees Celsius.
12. Stir the meatballs into the sauce, put a lid on the casserole dish and place into the oven.
13. Bake for 30 minutes.
14. Remove lid and bake for a further 15 minutes.
15. Boil spaghetti. (If using fresh spaghetti boil it once the meatballs are done).
16. Serve on top of the spaghetti with Parmesan.