Spaghetti and meatballs
Photography by Louise Lister. Styling by David Morgan
Once the family has a taste of this family favourite, they'll be hooked!
INGREDIENTS
500g pork or beef mince
¾ cup (50g) stale breadcrumbs
½ small red onion, finely chopped
2 tablespoons coarsely chopped fresh
flat-leaf parsley
1 clove garlic, crushed
2 tablespoons milk
2 tablespoons tomato paste
2 tablespoons olive oil
2 x 400g can tomatoes
1 teaspoon sugar
400g dried spaghetti
1/3 cup (25g) finely grated Romano cheese
4 bread rolls, to serve
METHOD
Combine mince, breadcrumbs, onion, parsley, garlic, milk and half the tomato paste in a large bowl and mix well. Roll level tablespoonfuls of mixture into balls.
Heat oil in a large non-stick frying pan over high heat. Cook meatballs in batches until browned all over. Set aside.
Add undrained, crushed tomatoes and remaining tomato paste to the same frying pan; bring to the boil over high heat. Simmer for 10 minutes or until thickened slightly. Stir in the sugar.
Add the meatballs to the sauce, reduce heat to low and simmer, uncovered and stirring occasionally, for 5 minutes or until meatballs are cooked through.
Meanwhile, cook spaghetti in a large saucepan of salted boiling water until al dente; drain.
Divide spaghetti among serving bowls, spoon over meatballs and sauce, and sprinkle with cheese. Serve accompanied by the bread rolls and salad, if desired.
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