Yes, the humble spaghetti-and-meatballs. But with some interesting twists! Particularly the meatballs are just a little different than you may be used to. I call for either 100% beef or 50/50 pork/beef as minced meat, but I feel obliged to add that if any of that turns out to be horse meat, the meatballs won't suffer for it at all!
Ingredients (4 portions):
500 g tomatoes
140 g tomato puree
2 medium sized red onions
6 cloves of garlic
400 g minced meat (beef or 50/50 pork/beef)
20 g bread crumbs
15 g freshly grated Parmesan cheese + more to taste
200 g whole wheat spaghetti
2 tblsp fresh basil, chopped
Lightly beat the egg. Place the minced meat, beaten egg, bread crumbs and 15 g grated Parmesan cheese in a bowl. Squeeze 2 cloves of garlic into the bowl. Knead the meat and other ingredients until they are well mixed. Divide the mixture into twelve portions and make a meatball of each portion by rolling it between your hand.
Dice the onions and remaining cloves of garlic. Chop the tomatoes in small pieces.
Heat some butter or vegetable oil in a large pan. Fry the meatballs on medium heat until they are browned on all sides. Cover the pan with a lid, turn the heat down and simmer for 5 more minutes. Remove the meatballs from the pan.
In the fat that is left in the pan, sauté the onions and garlic over low heat until they are soft and translucent. Add the tomatoes, pulp and all, the tomato puree and a splash of water. Bring to a bubble, then turn the heat down and leave to cook for 5 minutes. Add the chopped basil and stir through. Adjust seasoning.
Boil the spaghetti according to the instructions on the packet.Add the meatballs to the sauce and stir gently, so that the meatballs are coated with the sauce. On low heat with the lid on the pan, leave to simmer for 5-10 minutes. Drain the spaghetti. Serve the sauce and meatballs on top of the spaghetti. Grate more Parmesan cheese on top to taste, and/or garnish with a beautiful basil leaf. Enjoy!