Sweet Spagetti with Meatballs

 

O.K. I realise that this blog is heavily weighted in favour of pasta at the moment. (Apologies to all waiting on the Laksa recipe or the Chinese Pork Belly recipe - I promise they are coming soon...)

However I had a pasta recipe served to me recently, and at the risk of a pasta theme developing with my blog I must post it.

Reasons?

1. It was verrrry tasty.
2. It used a subtle addition of spice of which I am a big fan of.
3. It was simple and practical. If you have kids running around causing mayhem in the evening this may be the recipe for you. Simple, kids love it, and you can get them involved. 

 By service time you may even have your two-year-old twirling spaghetti like an old Italian.

This recipe donated by 'P'.

(serves about 4)

 
Ingredients

• 1/3 Cup of Olive Oil
• 1 Small Carrot
• 1 Small Piece of Celery
• 4 Medium Onions
• 1/2 Teaspoon of 'Mixed Spice' (see below)
• 700ml of Passata
• Sea Salt and Black Pepper
• 1/2 Cup of Red Wine
• Slurp Balsamic Vinegar
• 1 Tablespoon of Mixed Dried Italian Herbs
• 500gm beef mince
• 1 Cup of Bread-Crumbs
• 1 Egg
• Extra Olive Oil
• Extra Red Wine
• 250gm of Organic Spaghetti

Process

1. Finely dice carrot, celery, and onion.

2. Heat olive oil on a medium to high heat (preferably in a deep heavy based saucepan).

3. Add carrot, celery, and onion to the pan, frying off.

4. Reduce pan to low heat and cook gently for 15 minutes until the onion has softened and just begins to caramelise.

5. Add mixed spice and 1/2 dried herbs and cook off for 1 minute releasing the flavour of the spices and herbs.
6. Deglaze the pan with red wine and balsamic vinegar.

6. Add passata and season with a pinch of salt and a few grinds of pepper.

7. Bring to the boil and then turn down allowing to simmer.

8. Meanwhile being to make meatballs - combine mince, breadcrumbs, and egg.

9. Add the rest of the dried herbs and a pinch of salt.

10. Combine with your hands until mixed.

11. Form into meatballs about 1 inch in diameter (this is where the kids come in - don't worry about the size, any size will do really).

12. Heat a large frypan with a drizzle of olive oil and begin frying the meatballs in batches and adding to the sauce (start with the larger ones if the kids have made them as they'll need more cooking time - at this point the sauce should have been simmering for 1/2 hour).
13. Deglaze the pan with a little wine and tip into the sauce.

14. Once complete as the sauce continues to gently simmer prepare a large pot of salted boiling water for the spaghetti.

15. Cook the spaghetti according to packet directions to al-dente.

16. Serve the spaghetti with the sauce (time it so the sauce has been simmering for about one hour).

Of Note

• Mixed Spice - there are a few options out there but in this case 'McKenzies Mixed Spice' was used. This spice mix contains: Cinnamon, Coriander, Ginger, Cassia, Pimento, Cloves, Nutmeg. You could use any similar spice mix that contains cinnamon as he predominant spice.
• This recipe is called 'Sweet' for a reason - the dominant flavour is the sweetness. It's base is the onions and the spice mix with the cinnamon accentuates it. Make sure the onion is cooked gently for the full 15 minutes to bring out the sweetness and an appropriate spice mix is used. Don't add too much salt.
• All kids seem to love sweet things and seem to love being involved. With a recipe where they make their own meatballs and the result is a sweet tasting sauce it's sure to be a hit.