Mad Butcher's Butcher Est. 1971

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The Best Spaghetti & Meatballs

INGREDIENTS

- Meatballs:
- 500g Beef Mince
- 1/2 cup breadcrumbs
- 1/2 cup onions
- finely chopped
- 3 cloves garlic
- crushed
- 1 egg
- lightly beaten
- 2 tablespoons parsley
- finely chopped
- 1 tablespoon fresh thyme leaves
- finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon olive oil
- Sauce:
- 3/4 cup red wine (or use stock)
- 11/2 cups Campbell's Real Stock - Beef
- 1/2 cup tomato paste
- 400g can chopped tomatoes in juice
- 1 tablespoon dried oregano
- 1 tablespoon balsamic vinegar
- 2 teaspoons brown sugar
- To Serve:
- Cooked spaghetti
- Fresh basil
- Grated cheese
Serves : 4-5
Cooking time: Prep 30mins Cook 10mins

METHOD

Meatballs
Add the mince to a large bowl with the breadcrumbs, onion, garlic, egg, herbs, tomato
paste, olive oil and season. Mix gently to combine using clean hands. Shape the mixture into balls slightly bigger than a golf ball. Cover and refrigerate for 20 minutes to set.
Heat a little oil over a medium-high heat in a large frying pan and brown the meatballs all over (do this in batches). Once browned, remove carefully with tongs and set aside on a plate.

Sauce
Drain any oil from the pan and return it over a high heat. Add the wine (or stock) and let it bubble for 30 seconds, scraping the pan with a wooden spoon to incorporate all those crunchy caramelised meat juices from the meatballs. Add the stock, tomato paste, tomatoes, oregano, balsamic vinegar and sugar. Stir. Add the meatballs back to the pan and simmer uncovered for 15-20 minutes, or until the sauce has thickened to a pasta sauce consistency (turn the meatballs over once). Taste and season as required.

To Serve
Toss the sauce through the just-cooked drained spaghetti in the spaghetti cooking pot. Add to serving bowls and sprinkle with cheese and basil.

Recipe from Beef & Lamb NZ

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