Spaghetti a la meatballs

4 servings Prep: 10 mins, Cooking: 40 mins
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A comforting dish with a wonderful blend of spices and herbs.

By Food24 June 09 2010
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Ingredients (16)

1 spaghetti
500 g lean beef mince — mixute of lamb and pork mince
1/2 cup pecorino cheese — grated
salt and freshly ground black pepper
1 Tbs barbecue sauce
1 Tbs vinegar — balsamic
1 Tbs fresh thyme — chopped
For the sauce:
1 onion — chopped
1 Tbs garlic — cloves, chopped
450 ml passata
1/2 cup wine — red
1 Tbs vinegar — balsamic
1 Tbs brown sugar
salt and freshly ground black pepper
fresh basil
pecorino cheese — grated
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1 pkt spaghetti, cooked in salted boiling water until al dente.

Mix all the meatball ingredients together until well combined and roll into small meatballs (about a heaped teaspoon full for each).

In a large pan, brown the meatballs in a little olive oil (to seal and for colour).

Remove from the pan and set aside.

Saute the onions and garlic in the same pan until soft and glossy.

Add the passata, wine, balsamic vinegar and brown sugar.

Bring to a simmer and add the meatballs. Cook uncovered for +- 20 minutes.

Season and stir in some fresh basil.

Toss the cooked pasta in a little olive oil and place into bowls, top with a few meatballs and pour over some delicious sauce.

Garnish with fresh basil and generous amounts of grated pecorino or parmesan.

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