Spaghetti with Meatballs and Tomato Sauce

 

  

We are mid-way through winter, mid-way through school holidays and mid-way through head colds. We've kept up our training through runny noses and sore throats. We've braved the elements and pushed through the pain. What better excuse could we have to indulge in a bowl of comforting pasta?

Spaghetti with Meatballs and Tomato Sauce
from Pete Evans's My Table
Serves 4


For the Tomato Sauce:
2 tablespoons olive oil
50g garlic, thinly sliced
500g tomato passata

Heat the oil in a saucepan and cook the garlic until it starts to colour. Add the passata and 125ml water and simmer for 20-25 minutes.

For the Meatballs:
350g ground pork
150g ground veal
100g parmesan cheese, grated
80g fresh breadcrumbs
2 tablespoons finely chopped parsley
2 egg yolks
2 tablespoons olive oil


Mix together the pork and veal, parmesan, breadcrumbs, parlsey, egg yolks and some salt and pepper. Rolls into small balls.

Heat the oil in a frying pan and try the meatball until the are golden on all sides. Add the tomato sauce to the pan stir to cover the meatballs with the sauce.

For the Spaghetti:
500g dried spaghetti
extra parmesan cheese

Cook the spaghetti according to packet instructions in plenty of boiling water until al dente.

Put the spaghetti into four warmed bowls and spoon the meatballs and sauce over the top. Serve with extra grated  parmesan cheese.