Spaghetti with Meatballs
|Lean minced beef||1 Pound (500 g)|
|Chopped fresh parsley||2 Tablespoon|
|Salami||2 Ounce, very finely chopped (60 g)|
|Grated parmesan cheese||2 Ounce (60 g)|
|Tomato puree||3 Tablespoon|
|Egg||1 , beaten|
|Butter||1⁄2 Ounce (15g)|
|Onion||1 , very finely chopped|
|Dried basil||2 Teaspoon|
|Dried oregano||1 Teaspoon|
|Canned tomatoes||14 Ounce, chopped (440 g, 1 can)|
|Beef stock||4 Fluid Ounce (125 ml)|
|White wine||4 Fluid Ounce (125 ml)|
|Castor sugar||1 Teaspoon|
|Spaghetti||8 Ounce (250 g)|
1. Combine beef, parsley, salami, Parmesan cheese and 1 tablespoon tomato puree in a bowl, mix in enough egg to bind. Form mixture into small balls, cook in a nonstick frying pan for 10-12 minutes until cooked, then set aside.
2. Melt butter in a large frying pan over moderate heat. Add onion, basil and oregano and cook for 2 minutes. Stir in tomatoes, remaining tomato puree, beef stock, wine and sugar. Simmer mixture for 30 minutes, stirring occasionally, until thick.
3. Cook spaghetti in boiling salted water until just tender, drain. Stir meatballs into the tomato sauce, warm through, stirring occasionally. Serve on a bed of spaghetti.