Red wine meatballs with pasta

Prep: 20 mins, Cooking: 40 mins

By Food24 July 08 2019
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Ingredients (20)

1 onion — large, chopped
1 red chilli — finely chopped
2 garlic — cloves, finely chopped
1 red pepper — diced
125 ml stock — beef
250 ml red wine — carbernet sauvignon
2 tinned tomatoes — chopped
15 ml tomato paste
30 ml sugar
1 bay leaf handful of fresh basil, chopped
salt and freshly ground black pepper
500 g beef mince
1 eggs — whisked
45 ml breadcrumbs
10 ml cumin — ground
salt and freshly ground black pepper
to serve — to serve
250 g pasta — tagliatelle
fresh basil
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1. Sauce: Heat the oil in a large heavy-base saucepan and stir-fry the onion over medium heat for 5 minutes or until lightly browned. Add the chilli, garlic and red pepper and stir-fry for another 2 minutes. Increase the heat, add the stock and wine and boil rapidly for 5 minutes. Add the tomatoes and tomato paste. Reduce the heat and add the sugar and bay leaf, cover with a lid and simmer for 2-3 minutes. Add the basil, salt and pepper and turn off the heat.

2. Meatballs: Preheat oven grill. Mix all the ingredients and shape into walnut-size balls. Grill for 10 minutes or until brown on the outside, turning after 5 minutes. Add to the tomato sauce and simmer for 20 minutes.

3. To serve: Cook the pasta in salted boiling water according to the package instructions. Pour the meatballs and sauce over the pasta and serve garnished with fresh basil

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