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Christmas Recipes
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Italian Christmas Recipes
Spaghetti with Meatballs and Tomato Sauce
Ingredients:
 450g spaghetti
l 1/2 tbsp olive oil
Freshly grated Parmesan to serve
Meatball:
1 thick slice of white bread
4 tbsp milk
340g lean minced beef
3 tbsp chopped parsley
Sauce:
3 cloves of garlic crushed
Salt and pepper
1 egg beaten
3 tbsp olive oil
l 1/2 x 400g tins chopped tomatoes
2 tbsp tomato puree
1/2l tsp sugar
1 glass of red wine or water
1 tsp dried oregano
Directions:
Sauce:
First make the sauce. Add all the remaining ingredients
including the rest of the parsley and garlic. Stir gently to mix
without breaking up the meatballs. Cook until simmering then
reduce heat to low and cover. Simmer for 30 minutes. Adjust
seasoning adding a hint more sugar if the sauce seems on the sharp
side. Reheat when needed adding a splash of water if the sauce is
too thick.
Meatballs:
Remove crust from the bread and tear into small pieces. Soak in
the milk for 10 minutes then add the minced beef half the parsley
and half the garlic salt and pepper.
Mix well kneading with your hands to break up the bread. Add just
enough egg to bind. Roll heaped teaspoonfuls of the mixture into
small balls.
Heat the oil over a medium heat in a frying pan large enough to
take the meatballs in a single layer. Fry the meatballs briskly
until browned all over.
Spaghetti:
Bring a large pan of salted water to the boil and add the
spaghetti. Boil until al dente then drain. Return to the pan and
toss with a tablespoonful of olive oil. Divide between four large
bowls or plates and top with meatballs in their sauce.
Serves 4
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