Classic Spaghetti & Meatballs2017-08-31
- Servings : 6
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:20 h
- 2 slices bread, torn into small pieces
- 60ml milk
- 450g beef mince
- 450g pork mince
- 2 tbsps Parmesan cheese, grated, plus more for serving
- 11⁄2 tbsps garlic, finely chopped
- salt and freshly ground pepper
- 3 tbsps basil, chopped
- 1 tsp oregano, chopped
- 2 x 400g can whole tomatoes
- 60ml olive oil
- pinch chilli flakes
- 500g spaghetti
In a small bowl, soak the bread in the milk until the milk is absorbed. In a large bowl, mix the beef and pork mince with the soaked bread, Parmesan, 1/2 tablespoon garlic, salt, pepper, 1 tablespoon basil and the oregano. Form the meat mixture into golf ball–size meatballs and transfer to a baking sheet. Cover and refrigerate until chilled, about 30 minutes.
Meanwhile, in a food processor, pulse the tomatoes with their juices until finely chopped. In a large saucepan, heat 2 tablespoons of the olive oil. Add the remaining garlic and cook over moderate heat until light golden, about 3 minutes. Add the chilli flakes, chopped tomatoes and the basil. Bring to a simmer and cook over moderately low heat until the sauce is slightly thickened, about 25 minutes. Season the sauce with salt and pepper.
In a large pan, heat the remaining olive oil. Brown the meatballs in batches, about 3 minutes per side. Transfer the meatballs to the tomato sauce and simmer until cooked through, about 10 minutes. Discard the fat from the pan. Add 60ml water and cook over moderately high heat, scraping up the brown bits from the bottom of the pan, about 2 minutes. Add to the tomato sauce.
In a pot of salted boiling water, cook the spaghetti until al dente. Drain and return the pasta to the pot. Pour in 2 cups of the tomato sauce and toss. Spoon the meatballs and remaining tomato sauce over the spaghetti and serve.