|500 g||beef mince — lean|
|1||pasta — spaghetti|
|1||tinned whole peeled tomatoes|
|1||onion — diced|
|1||carrot — finely grated|
|1||celery stalk — finely grated|
|2 cloves||garlic — crushed|
|60 ml||fresh chillies — 573|
|2 Tbs||brown sugar|
|pinch||of salt and pepper to taste|
|125 ml||wine — red|
Using the lean beef mince take a small amount at a time and shape with your hands to desired size meatballs.
Put the meatballs aside.
Using the olive oil fry and brown the onions, carrots, celery, garlic and bay leaves in a non-stick frying pan.
Add the tin of tomatoes, tomato paste and sugar to the pan.
Simmer for 5 mins.
Add the Cabernet Sauvignon and reduce the sauce for 15 mins.
Add the raw meatballs to the pan and slowly add water as needed to thin out the sauce.
Simmer for 10 mins or until meat balls are cooked.
Season with salt and pepper.
Cook the spaghetti according to packet instructions.
Recipe reprinted with the permission of Windfall Wines.