Decided to deviate from the normal spaghetti and meatballs and opted for Fettuccine and meatballs instead.
Fettuccine according to family size, cooked according to instructions.
Drained, do not rinse, add 2 TB butter, freshly chopped parsley. Make this last.
FOR THE MEATBALLS
750 gr beef mince
1 small onion, grated
1 small (or ½ big) red pepper grated
1 tsp cumin
1 tsp coriander
1 tsp salt
1 tsp black pepper
2 slices bread (crust removed) soaked in milk
1 egg
3 TB parmesan cheese
2 TB freshly chopped mint
2 TB freshly chopped thyme
1 TB freshly chopped coriander
Mix all together (don’t over mix) and form meatballs and refrigerate while you make your sauce.
THE SAUCE
Olive oil
1 onion chopped
2 tsp garlic chopped
1 can chopped tomatoes
½ bottle tomato and basil pasta sauce
¼ bottle of tomato passata sauce
Salt for taste
1 tsp sugar
1 tsp oregano
1 tsp Italian herbs
1 TB Worcestershire sauce
Instructions
Preheat oven to 170 degrees C.
Line a baking tray with foil. Spray with olive oil cooking spray and add your meatballs.
Bake for about 20 minutes until about 70% cooked – you don’t want them to dry out and they will still cook in the sauce. Meanwhile, make the sauce.
Heat enough olive oil to coat the bottom of a medium size sauce pan (I used my wok).
Add onions and fry till just soft, add garlic and fry 30 seconds, add the rest of the ingredients and bring to a boil then immediately turn to low and leave on gentle simmer. Taste and adjust seasoning if necessary and add your meatballs.
Leave to simmer till meatballs are cooked through while you make your pasta, referred to above
Prepared, tried and tested by Melanie Kramar
