20 July 2020 | Raidis Estate
Traditional Spaghetti and Meatballs
A traditional Spaghetti and Meatballs that is sure to delight on a cold winter’s night.
Delicious for a date night at home or to feed those hungry little mouths, you really can’t go past a delicious pasta cook up.
Pair with our Shiraz or Red Project and you are ready to rock!
What you’ll need:
¼ cup olive oil
2 large yellow onions, chopped
10 cloves garlic, minced
Salt, to taste
Pepper, to taste
½ teaspoon red pepper flakes
340g tomato paste
2 cans of crushed tomato
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried parsley
455g ground beef
455g ground pork
1 cup breadcrumbs
½ cup ricotta cheese
¼ cup fresh parsley, chopped
2 large eggs, beaten
½ cup grated parmesan cheese
¼ cup milk
Salt, to taste
Black pepper, to taste
1 bag of dried spaghetti
Fresh basil, chopped
Grated parmesan cheese
Preheat the oven 220°C. Set a wire rack over a baking sheet and grease with non-stick spray.
Make the marinara sauce: Heat the olive oil in a large saucepan over medium heat. Add the onions and garlic and season with salt, pepper, and the red pepper flakes. Cook until soft and caramelized, about 15 minutes.
Set aside ⅓ cup of the cooked onions and garlic for the meatballs and let cool.
Stir the tomato paste into the onions and cook until browned and aromatic, 3-5 minutes.
Add the crushed tomatoes, dried basil, dried oregano, and dried parsley. Stir together and bring to a boil. Reduce the heat to low, cover, and simmer for at least 30 minutes.
Make the meatballs: In a large bowl, combine the ground beef, ground pork, reserved onion and garlic mixture, breadcrumbs, ricotta, parsley, eggs, Parmesan, milk, salt, and pepper. Mix with your hands until well combined.
Shape meat into balls.
Bake the meatballs for 20 minutes, until the outsides are browned.
Bring a large pot of water to boil and add a generous pinch of salt. Cook the pasta according to the package instructions, 7-10 minutes, until al dente. Stir occasionally to keep the noodles from sticking together.
Drain the pasta and add it directly to the simmering marinara sauce. Reserve some pasta water, in case you need it to loosen the sauce. Stir the pasta into the sauce until fully coated.
Add the pasta to serving bowls, top with the meatballs, and garnish with Parmesan, fresh basil, and cracked pepper.