I’ve tried so many different ways to make this classic pasta dish, and this one is the best. The sauce is of a thick consistency, it clings to the spaghetti beautifully.

Another important ingredient to this is red wine, it adds acidity and aroma.

Ingredients

Serves 2

400g chopped tomatoes
200ml beef stock
1 onion, diced
2 garlic cloves, minced
180g spaghetti
2 tablespoons tomato puree
2 tablespoons red wine
3 tablespoons double cream
10 meatballs*
Parmesan cheese, grated
Dried thyme and dried oregano

*I like to make my own meatballs with just beef mince, a bit of salt and pepper, and a bit of dried thyme or dried oregano. When shaping the meatballs, keep in mind that they will shrink so make them a little bigger than how you’d like them when they’re cooked. Supermarket meatballs are perfectly fine too.

Method

1. Heat oil in a pan on medium heat. add onion and garlic and cook until fragrant, about 3 minutes.
2. Add chopped tomatoes, beef stock, tomato puree, herbs and red wine. Bring to the boil and then simmer on low heat for 30 minutes.
3. Cook spaghetti according to package instructions, minus 2 minutes.
4. In another pan, heat oil on medium-low heat and cook meatballs for 10-15 minutes until they’re thoroughly cooked, turning them regularly.
5. When the tomato sauce begins to thicken, stir in the cream and season with salt and pepper.
6. Stir in the spaghetti and cook with the sauce for 2 minutes.
7. Serve spaghetti on plates, then stir in the meatballs into the sauce, mix well and serve on top of the spaghetti.
8. Finish plating with grated parmesan cheese.

Did you try this recipe and how did it go? Share with me in the comments below 🙂

Janice xx