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Spaghetti And Meatballs
A classic among spaghetti classics: spaghetti and meatballs! You can never go wrong with a pasta dinner like this!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 2 people
Calories per serving 942 kcal
Ingredients
- 9 oz dry spaghetti (250 g)
- 8 raw meatballs
- ½ small onion chopped
- 1 medium garlic clove chopped
- 7 oz canned chopped tomatoes (200 g)
- 1 tbsp balsamic vinegar
- 1 glass red wine
- 2 tbsp worcester sauce
- 1 tbsp tomato paste
- 1 tsp caster sugar
- ground cinnamon
- 1 sprig fresh rosemary
- 3 bay leaves
- 3 cloves
- grated cheese
- olive oil
- pepper
- salt
Instructions
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Pour a little olive oil in a large pan and bake the meatballs for 8 minutes until brown. Then transfer the meatballs to a clean plate and put them aside.
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Don’t wipe the pan clean. Then add the chopped garlic and onion together with the bay leaves, rosemary and cloves. Place the pan over medium heat.
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Gently fry the ingredients for 3 to 4 minutes. Then add the chopped tomatoes, tomato paste, the sugar and a pinch of cinnamon.
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Stir well. Then add the red wine, balsamic vinegar and worcester sauce. Season with a good dash of pepper and salt. Bring the tomato sauce to a rolling boil and then turn the heat low. Simmer the sauce under a lid for 15 minutes. Stir regularly. Then blend or mix the sauce until very creamy.
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Check the seasoning and add extra pepper, salt or sugar to taste if necessary. Add the cooked meatballs.
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Cover and cook the meatballs for 15 minutes until warmed through. Also cook the pasta al dente and then drain it.
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Then add the pasta to the sauce and meatballs and stir well. Serve the pasta and meatballs in deep plates. Sprinkle with grated cheese and serve hot.
