AWESOME SPAGHETTI AND MEATBALLS

This is a awesome dinner, gorgeous San Marzano DOP (proof the tomatoes are from San Marzano Italy) tomatoes slowly cooked with softened onions, garlic and fresh oregano from the garden and a splash of red wine served with the best meatballs ever!

Prep Time 15 minutes / Cooking Time Hands on 7 minutes / 1 hour Hands off

Ingredients

(Serves 4-6)

Fantastic Marinara Sauce

1 pack spaghetti 250g-500g

(depending on your appetite) ! 

4 tins San Marzano DOP tomatoes

2 large onions finely chopped

6 cloves garlic finely chopped

1 tbsp olive or coconut oil

1 tbsp butter

200ml red wine

1 tbsp oregano

1/2 tsp sea salt

1/4 tsp black and white pepper

1/2 tsp sugar (optional)

The Best Ever Meatballs 

1kg minced pork

500g minced lamb

70g dried breadcrumbs 

1/2 tsp sea salt

1/2 tsp black and white pepper

1 tsp dried oregano

1/2 tsp thyme

50ml water or wine

50g greater Parmesan 

1/4 tsp sugar

First in a deep pan melt the butter and oil and gently soften the onions for ten minutes, add the garlic and cook for a further five minutes, remove from the pan, reduce the heat while you make the meatballs.  Place all the meatballs ingredients in a large bowl and mix together well, form in to golf ball size balls and seal all sides in the pan, add more oil if needed, remove the meatballs and cover leaving to one side, then add the red wine to de-glaze the pan and add back the onion mix along with all the tomatoes, oregano and seasonings, gently simmer for 45 minutes, then tip in the rested meat balls with any juices and leave on a gently simmer while you cook your spaghetti.

For the spaghetti bring a large pan of water to a rolling boil, season with salt, add the pasta and simmer for ten minutes, drain and toss in the sauce and serve.