I'm a big fan of pasta. In fact there was awhile there when I'm pretty sure my parents weren't sure if they could get me to eat anything else. So when I find a good pasta I make it over and over again. Despite this I had never made spaghetti with meatballs. I finally tried it a couple of weeks ago on a whim and its been put directly into our rotation. It's good, very good, but apparently it's even better the next day.
1 tin diced tomatoes
1/3 cup red wine
1 tsp ground pepper
2 small fresh chillies seeded and diced
3 garlic cloves sliced
1 handful fresh basil diced
1 heaped Tbsp Sour Cream
200g pork mince
160g beef mince
1 handful fresh parsley diced
1/4 cup grated Parmesan
1/4 cup breadcrumbs
1 pinch salt
Fry garlic and chili in olive oil over a high heat till golden brown. Add tomatoes, pepper and basil, bring to the boil. Add red wine and leave to simmer for 20 - 30mins while you prepare meatballs.
Cook 400 - 500g spaghetti in salted water. Salt the water well as the sauce contains no extra salt. Strain and set aside.
Place all meatball ingredients in a bowl and mix together with your hands. Form into meatballs about 2cm in diameter. Fry in olive oil over a high heat until cooked through. Reduce heat to medium and add tomato sauce. Stir through sour cream. Add spaghetti and mix well through sauce. Serve with extra grated Parmesan.
Fry the garlic and chili
Add the tomato and basil, bring to boil
Add red wine, leave to simmer
Mix together all meatball ingredients
Form meatballs about 2cm in diameter, fry till cooked through
Add sauce to meatballs and mix through sour cream
Mix spaghetti through sauce and meatballs
The sauce and meatballs also freeze well and can be pulled out for a quick meal when needed. Enjoy.