Balsamic and red wine add a depth of flavour to Katie Quinn Davies thick tomato pasta sauce, perfect with chunky meatballs.
- Preheat the oven to 160°C. Grease a large baking tray.
- For the tomato sauce, place tomatoes, cut-side up, and garlic on the baking tray and roast for 1 1/2 hours or until soft. Cool slightly, then place tomatoes in a food processor. Squeeze the garlic from their skins into the processor and whiz until a smooth paste. Transfer tomato mixture to a pan with wine and vinegar. Season, then cook over low heat, stirring, for 20 minutes or until slightly reduced.
- Meanwhile, cut 4 thick slices from the ciabatta (set remaining loaf aside), remove the crust and tear into pieces. Place in a small saucepan over medium heat with milk and cook, stirring, for 3-4 minutes until milk is absorbed. Remove from heat and mash bread with a fork. Cool slightly. Tear remaining ciabatta into pieces and whiz in a food processor until fine crumbs. Tip onto a plate and set aside.
- In a large bowl, combine pork and beef mince, onion, garlic, parsley, cheeses, nutmeg, egg and mashed bread. Season, then mix by hand until well combined.
- Roll tablespoonfuls of the mixture into balls, then coat in the breadcrumbs. Chill in the fridge for 30 minutes to firm up.
- Heat 1cm oil in a large frypan over medium-high heat. In batches, fry meatballs, turning, for 2-3 minutes until golden. Drain on paper towel. Add to sauce and simmer over medium-low heat, stirring occasionally, for 20 minutes or until meatballs are cooked through.
- Meanwhile, cook spaghetti in a large pan of boiling, salted water according to packet instructions or until al dente. Drain. Divide spaghetti among 4 bowls and top with meatballs and a little sauce. Sprinkle with parmesan and serve.
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