Italian Christmas recipe: Spaghetti with Meatballs and Tomato Sauce

Ingredients:

450g spaghetti
l 1/2 tbsp olive oil
Freshly grated Romano cheese or Parmesan to serve

Meatball:

1 thick slice of white bread
4 tbsp milk
340g lean minced beef
3 tbsp chopped parsley

Sauce:

3 cloves of garlic crushed
Salt and pepper
1 egg beaten
3 tbsp olive oil
l 1/2 x 400g tins chopped tomatoes
2 tbsp tomato puree
1/2l tsp sugar
1 glass of red wine or water
1 tsp dried oregano


Directions:

First make the sauce.

1. Add all the remaining ingredients including the rest of the parsley and garlic. Stir gently to mix without breaking up the meatballs.
2. Cook until simmering then reduce heat to low and cover.
3. Simmer for 30 minutes.
4. Adjust seasoning adding a hint more sugar if the sauce seems on the sharp side.
5. Reheat when needed adding a splash of water if the sauce is too thick.

Meatballs:

1. Remove crust from the bread and tear into small pieces. Soak in the milk for 10 minutes then add the minced beef half the parsley and half the garlic salt and pepper.

2. Mix well kneading with your hands to break up the bread. Add just enough egg to bind. Roll heaped teaspoonfuls of the mixture into small balls.

3. Heat the oil over a medium heat in a frying pan large enough to take the meatballs in a single layer. Fry the meatballs briskly until browned all over.

4. Cook in sauce for at least 10 minutes



Spaghetti:

1. Bring a large pan of salted water to the boil and add the spaghetti.
2. Boil until al dente then drain. Return to the pan and toss with a tablespoonful of olive oil.
3. Divide between four large bowls or plates and top with meatballs in their sauce.

Serves 4