drunken spaghetti & meatballs
drunken spaghetti & meatballs
Course: MainServings
4
servingsPrep time
15
minutesCooking time
2
hoursSucculent meatballs enjoy a dunk in a hearty red for a rich, tomatoey pasta meal the adults will love.
Ingredients
1 punnet red grape or cherry tomatoes, halved lengthways
5 garlic cloves, unpeeled
700ml bottle passata
1 cup De Iuliis cabernet sauvignon (or other full-bodied red wine)
1 tbs balsamic vinegar
2 tsp chicken stock powder
Olive oil, to shallow-fry
400g dried spaghetti
Whole black olives (optional), to serve
Flat-leaf parsley leaves, coarsely chopped, to serve
Finely grated pecorino or parmesan, to serve
- meatballs
300g pork mince
200g beef mince
1/2 brown onion, finely chopped
2 garlic cloves, finely chopped
2 tbs finely chopped flat-leaf parsley leaves
1/4 cup finely grated pecorino or parmesan
1 egg
Pinch of ground nutmeg
Method
- Preheat the oven to 180°C fan-forced. Grease a large baking tray and line with baking paper.
- To make the sauce, place the tomato halves, cut-side up, and the garlic on the prepared tray. Roast for 1 1/2 hours or until soft. Cool slightly, then squeeze the garlic from the skins into a large saucepan. Add the passata, De Iuliis cabernet sauvignon, vinegar and stock powder. Season, then cook over low heat, stirring, for 20-30 minutes or until thickened. Remove from the heat.
- Meanwhile, to make the meatballs, combine the pork, beef, onion, garlic, parsley, cheese, egg and nutmeg in a large bowl. Season well with salt and black pepper, then use hands to mix until well combined.
- Roll 2 tbs mince mixture to make balls and place on a tray. Chill in the fridge for 30 minutes to firm up.
- Heat 1cm oil in a large frying pan over medium-high heat. In batches, fry the meatballs, turning, for 2-3 minutes until golden. Drain on paper towel. Add to sauce and simmer over medium-low heat, stirring occasionally, for 20 minutes or until meatballs are cooked through.
- Meanwhile, cook the spaghetti in a large saucepan of salted boiling water according to packet directions or until al dente. Drain and return to the pan. Add half the tomato sauce and gently toss to coat.
- Divide spaghetti mixture among serving bowls and top with meatballs and a little more of the sauce. Scatter with roasted tomato halves and olives, if using. Sprinkle with parsley and serve with grated cheese alongside.
