Spaghetti with meatballs in tomato sauce

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6 servings
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Beef

By Food24 November 03 2009
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Ingredients (16)

350.00 g pasta — spaghetti, uncooked
350.00 g beef mince
350.00 g pork mince
2.00 garlic — cloves, crushed
5.00 ml salt
5.00 ml sugar
5.00 ml freshly ground black pepper
5.00 ml fennel — seed
cayenne pepper — pinch
30.00 ml oil
2.00 onion — finely chopped
800.00 g tomatoes — whole, finely chopped
5.00 ml oregano
10.00 ml sugar
salt and freshly ground black pepper
parmesan cheese — grated, to serve
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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.



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