Spaghetti with meatballs in tomato sauce

Recipe from: 2/6/1997 12:00:00 AM
Spaghetti with meatballs

Ingredients 16
Servings 6
Time

Ingredients

  • 350
    g
    uncooked spaghetti
  • 350
    g
    beef mince
  • 350
    g
    pork mince
  • 2
    cloves garlic, crushed
  • 5
    ml
    salt
  • 5
    ml
    sugar
  • 5
    ml
    coarsely ground black pepper
  • 5
    ml
    fennel seed
  • pinch cayenne pepper
  • 30
    ml
    oil
  • 2
    onions, finely chopped
  • 800
    g
    whole tomatoes, finely chopped
  • 5
    ml
    origanum
  • 10
    ml
    sugar
  • salt and black pepper
  • finely grated Parmesan cheese for serving
 

Method

 
Cook the spaghetti in rapidly boiling, salted water until done but still firm. Drain and set aside. Mix the beef and pork mince in a mixing bowl. Add the garlic, salt, sugar, black pepper, fennel seed and cayenne pepper. Roll into fairly small, uniform balls. Heat the oil in a heavy-based saucepan. Fry the meatballs until brown. Remove from the pan and prepare the tomato sauce: sauté; the onions until tender and translucent. Add the tomato, origanum and sugar. Simmer a few minutes. Season with salt and black pepper to taste. Add the meatballs and simmer until the meatballs are done. Serve with the spaghetti and grated cheese.
 

Read more on: beef  |  shallow-fry
 

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