Recipe: Perfect Meatballs, Rich Tomato sauce with Garlic Spaghetti

Meatballs, Rich Tomato sauce with Garlic Spaghetti. Italian Grandma Makes Meatballs (and Spaghetti). Food Channel L - A New Recipe Every Day! In a large non-stick skillet over medium-high heat, lightly brown the garlic in the oil with the bay leaf and red pepper flakes.

Place under a preheated grill until the cheese has melted. Serve the meatballs with the spaghetti, sprinkled with the last of the parsley and seasoned with an extra good grinding of black pepper. If you want to make the meatballs the day before stop after the frying bit and refrigerate then continue with putting the sauce and meatballs together half an hour. You can cook Meatballs, Rich Tomato sauce with Garlic Spaghetti using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Meatballs, Rich Tomato sauce with Garlic Spaghetti

1. You need 500 g of pack lean steak mince.
2. Prepare of Dried Oregano.
3. Prepare of Dried Basil.
4. It's of Dried Thyme.
5. It's Leaf of Bay.
6. You need of Black pepper.
7. You need 2 tins of Plum tomatoes, chopped.
8. Prepare 1 of red pepper from a jar of roasted peppers, finely chopped.
9. Prepare 5 of sun-dried tomatoes, finely chopped.
10. Prepare 1 of onion, finely chopped.
11. You need 6 cloves of Garlic, macerated or finely chopped.
12. It's 60 g of Spaghetti or other pasta per person.
13. Prepare of Garlic Oil.
14. It's of Rapeseed Oil.
15. Prepare of Salt.
16. Prepare of Black Pepper.

In English-speaking world Spaghetti is meatballs is the most classic version. But it's not how Italians serve it. You might be surprised that Italians NEVER serve meatballs with pasta. Instead, they cook and serve pasta (spaghetti including, but most commonly penne pasta) with rich meatballs sauce.

Meatballs, Rich Tomato sauce with Garlic Spaghetti step by step

1. Sauté onions in rapeseed oil until browned. Add garlic, stir briefly then add 1 scant tsp each of the dried herbs, Bay leaf, the red pepper and sundries tomato. Cook gently for a few minutes with the occasional stir. Add the tomatoes and chop up in the pan..
2. While the sauce cooks, break down the mince, add 1 tsp Oregano and Basil and a good grind of black pepper. Mix together well and squeeze into a block. Form small balls, approx 1 dessert spoon full. Squeeze together and once made fry in some hot rapeseed oil to brown all over. Take care not to cook them fully otherwise they will dry out..
3. Add the browned meatballs to the sauce, stir gently to coat, add some hot water to loosen if need be. Cover and simmer gently for 20 minutes. Make sure the sauce doesn’t get too dry. Check seasoning and add salt and pepper if needed..
4. Place pasta into a large pan of boiling water. Stir and cook until al dente. Drain and drizzle with Garlic Oil. Stir some of the tomato sauce through to coat and then serve in a bowl topped with meatballs. (My pasta isn’t coated as my daughter dished up her way 😃) Either way -yummy!.

Add onions and garlic and cook until soft. Drain well in a colander, return to pot, and toss with sauce. Serve with meatballs and Parmesan on top. A simple tomato sauce with ground beef, onion, mushrooms, basil, oregano and garlic powder, simmers about an hour for a rich, blended taste. Add the garlic and anchovy fillets, if using.