adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spaghetti and meatballs with slow-roasted tomato & red wine sauce
Spaghetti and meatballs with slow-roasted tomato & red wine sauce
0 Likes
Prep Time:
180 minutes
Cook Time:
55 minutes
Total Time:
235 minutes
Rich tomato pasta sauce with balsamic and red wine, paired with hearty meatballs for a flavor-packed dish by Katie Quinn Davies.
Ingredients:
  • Olive oil, to shallow-fry
  • 1 ciabatta
  • 150ml milk
  • 300g pork mince
  • 200g beef mince
  • 1/2 onion, finely chopped
  • 40.00 ml finely chopped flat-leaf parsley leaves
  • 25g pecorino
  • 25g parmesan
  • Pinch freshly grated nutmeg
  • 400g spaghetti
  • 12 large vine-ripened tomatoes, halved
  • 5 garlic cloves (skin on)
  • 250ml red wine
  • 20.00 ml balsamic vinegar
Instructions:
  • Heat your oven to 160°C and generously grease a large baking tray.
  • To make the tomato sauce, start by roasting tomatoes and garlic on a baking tray until soft, for about 1 1/2 hours. Let them cool slightly, then put the tomatoes in a food processor. Squeeze the roasted garlic into the processor and blend until smooth. Transfer the tomato mixture to a pan, add wine and vinegar, season well, and simmer over low heat for 20 minutes until slightly thickened.
  • Cut 4 thick slices from the ciabatta (reserve the rest), discard the crust, and tear into pieces. In a small saucepan over medium heat, combine the torn bread with milk. Cook and stir for 3-4 minutes until the milk is absorbed. Take off the heat and mash the bread with a fork. Let it cool slightly. Tear the remaining ciabatta into pieces and pulse in a food processor until fine crumbs. Transfer to a plate and keep aside.
  • Mix together pork and beef mince, onion, garlic, parsley, cheeses, nutmeg, egg, and mashed bread in a large bowl. Use your hands to thoroughly combine all the ingredients until evenly mixed. Add seasoning to taste.
  • Shape the mixture into tablespoon-sized balls, then cover them with breadcrumbs. Refrigerate for 30 minutes to enhance firmness.
  • Heat a generous amount of oil in a large frypan until shimmering. Fry the meatballs in batches until beautifully golden on all sides, about 2-3 minutes. Transfer to a paper towel-lined plate to drain. Gently place the meatballs in the sauce and let them simmer over medium-low heat, stirring occasionally, for about 20 minutes or until they are cooked through and flavorful.
  • Cook spaghetti in a large pot of boiling, salted water until al dente. Drain and divide among 4 bowls. Top with meatballs and sauce, sprinkle with parmesan, and serve.

Similar Recipes