The idea is to make the meatballs juicy and moist, cut the acidity of the tomato sauce, cook the spaghetti just right and always have grated Parmesan for the final touch!
1/2 kg mince
4 tbsp grated cheddar
1/2 cup coarse breadcrumbs (soaked in milk, squeezed and used, I tried this trick long back and it works, it keeps the meatballs or any mince dish like moist to the core)
2 pods of garlic minced
1 tbsp parsley
Salt and Pepper
Olive oil to fry (shallow)
(depending on the size, this mix makes 8 large or 12 small meatballs, I use an ice cream scoop to measure them but the ones in the pic are hand rolled and large because I wanted everyone to have one big meatball in their plate, it looks prettier :)
Mix the mincemeat with all the other ingredients, use your hands please, the dish needs the love and the body heat. Mush it all up nice and yummy, form into balls and shallow fry in olive oil till lightly browned on all sides. Fry on low flame for about 2-3 minutes on each side. Remove and reserve the olive oil you used for frying.
2 large white onion, minced
4-6 pods of garlic, minced
4 large tomatoes, blanched and pureed (blanching is when you dunk the tomatoes in boiling water for few minutes, till the skin cracks and then remove, peel and pulp)
2 tbsp tomato puree
2 tbsp tomato ketchup
60 ml red wine, I sometimes like to mix it up and use a less dry, fortified red wine to bring in a little sweetness, fruitiness and not overdo the tangy acidity of tomatoes
2 tsp fresh ground black pepper, keep it coarse, it looks lovely and speckled in the sauce
2 tsp chilli flakes, use the ones you get with pizza, I never use them on the pizza anyway
6-8 fresh basil leaves, tear them up to release the flavour and use last
Fry the minced onions in the reserved olive oil. Add the garlic, fry till transparent and soft. Add the tomatoes and sauces, then the red wine. Let it bubble, then add the seasoning. If it is too thick, you can use a little water or stock to peter it down. Put in the meatballs, cover the pan and cook for 6-8 minutes. Use a large flat pan so the meatballs don't get destroyed by all the bump and grind. Once done, open the lid and sprinkle the basil leaves on top if you are takingthe pan straight to the table. If not then gently remove the meatballs into your serving dish (again it's better to use a flat one!), pour the sauce over it and add the basil leaves. You can use dried basil too but fresh is always better.
Cook the spaghetti as per instructions on the pack, I like my pasta well done, so no al dente for me! Serve with garlic butter toast and grated parmesan! Enjoy!