Name: Spaghetti and Meatballs
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 450 g minced beef; 250 g minced pork; 1 egg; 3 tbsp basil, finely chopped; 3 tbsp parsley, finely chopped; 1 tsp dried oregano; 2 cloves garlic, finely chopped; 0.75 tsp salt; 0.25 tsp black pepper; 60 ml water; 70 g breadcrumbs; 50 g Parmesan, freshly grated (plus more to serve); 2 tbsp olive oil; 3 cloves garlic, crushed; 800 g chopped canned tomatoes (2 cans of 400 g); 60 ml red wine (optional); 1 tbsp sugar; 1 tbsp parsley, chopped; basil leaves (a few, for the sauce and to serve); salt and pepper (for the sauce, to taste); 400 g spaghetti; 2 tbsp salt (in the pasta water (about 4 l))

Preparation

Preheat the oven to 175 °C (conventional). In a large bowl, whisk the egg, basil, parsley, oregano, garlic, salt, pepper and water. Add both types of mince, the breadcrumbs and the Parmesan and mix briefly with your hands to an even mixture, without overworking it.
Shape the mixture into golf-ball-sized balls (about 22 to 24) and place on an ungreased baking tray. Bake for about 10 minutes, then turn with a metal spatula (anything that sticks will come free as you slide it underneath) and bake for another 10 minutes until browned and almost cooked through.
Meanwhile, heat the oil in a large pot and fry the garlic for 1 minute. Add the tomatoes, red wine (if using), sugar, parsley, salt and pepper and simmer gently for 15 to 20 minutes until the sauce has thickened a little.
Lift the baked meatballs into the sauce with a slotted spoon, leaving the fat that has run out on the tray. Cover loosely and simmer gently for about 10 minutes until cooked through.
At the same time, cook the spaghetti in boiling salted water until al dente. Keep a cup of pasta water and drain the pasta.
Combine the spaghetti with the sauce and meatballs, adding a splash of pasta water if needed. Serve with basil and Parmesan.

Drink with it

Red wine · excellent match
Chianti Classico
The acidity and cherry fruit of Sangiovese stand up to the tomato sauce and cut the fat of the mince.
Which wine pairs with food? A simple approach to choosing
Red wine · excellent match
Barbera
Lively acidity with soft tannins suits the Parmesan and the sweetness of the sauce.
Dark beer · good match
Vienna lager or Märzen
Malty toasted notes complement the browned meatballs, and the carbonation refreshes between mouthfuls of pasta.
Which beer goes with food? More than just pils with barbecue

Preparation

Preheat the oven to 175 °C (conventional). In a large bowl, whisk the egg, basil, parsley, oregano, garlic, salt, pepper and water. Add both types of mince, the breadcrumbs and the Parmesan and mix briefly with your hands to an even mixture, without overworking it.
Shape the mixture into golf-ball-sized balls (about 22 to 24) and place on an ungreased baking tray. Bake for about 10 minutes, then turn with a metal spatula (anything that sticks will come free as you slide it underneath) and bake for another 10 minutes until browned and almost cooked through.
Meanwhile, heat the oil in a large pot and fry the garlic for 1 minute. Add the tomatoes, red wine (if using), sugar, parsley, salt and pepper and simmer gently for 15 to 20 minutes until the sauce has thickened a little.
Lift the baked meatballs into the sauce with a slotted spoon, leaving the fat that has run out on the tray. Cover loosely and simmer gently for about 10 minutes until cooked through.
At the same time, cook the spaghetti in boiling salted water until al dente. Keep a cup of pasta water and drain the pasta.
Combine the spaghetti with the sauce and meatballs, adding a splash of pasta water if needed. Serve with basil and Parmesan.

Drink with it

Red wine · excellent match
Chianti Classico
The acidity and cherry fruit of Sangiovese stand up to the tomato sauce and cut the fat of the mince.
Which wine pairs with food? A simple approach to choosing
Red wine · excellent match
Barbera
Lively acidity with soft tannins suits the Parmesan and the sweetness of the sauce.
Dark beer · good match
Vienna lager or Märzen
Malty toasted notes complement the browned meatballs, and the carbonation refreshes between mouthfuls of pasta.
Which beer goes with food? More than just pils with barbecue

Spaghetti and Meatballs

Preparation

Drink with it

Chianti Classico

Barbera

Vienna lager or Märzen

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen

Spaghetti and Meatballs

Preparation

Drink with it

Chianti Classico

Barbera

Vienna lager or Märzen

This pairs well too.

Albóndigas in Tomato Sauce (Spanish meatballs)

Beef Enchiladas with Red Sauce

Beef Fillet with Mushroom Cream Sauce

Beef Rouladen