Spaghetti and Bolognaise meatballs

4 - 6 servings Preparation: 15 mins, Cooking: 30 mins By Food24
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Ingredients (14)

500 g beef mince — lean
1 pasta — spaghetti
1 tinned whole peeled tomatoes
1 cup water
1 tomato paste
1 onion — diced
1 carrot — finely grated
1 celery stalk — finely grated
2 cloves garlic — crushed
60 ml fresh chillies — 573
2 bay leaves
2 Tbs brown sugar
pinch of salt and pepper to taste
125 ml wine — red
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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.

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