I find it so difficult to find recipes to cook for my family that both of my children will enjoy and often end up making two meals on an evening. This recipe, however, is loved by everyone and has therefore become a real family favourite in our home.
To save time, I often buy ready made meatballs from the supermarket; as I’m particular where I buy meat from, I can be sure that what I’m eating is what is on the label! When I have more time on my hands, I will make my own.
I like to serve this dish with garlic bread and freshly grated parmesan or crumbled goats cheese.
Serves 4.
Ingredients
- 2 tbsp olive oil
- Good knob of butter
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 6 fresh thyme sprigs, leaves picked and chopped
- 80ml good red wine
- 400g tin chopped tomatoes
- Pack of 24 meatballs, the best you can afford
- 250ml hot stock
- pinch golden caster sugar
- 2 tbsp red wine vinegar
- 400g dried spaghetti
To serve
- 1 tbsp extra virgin olive oil
- 50g goats cheese, crumbled or 50g freshly grated parmesan cheese
- chopped fresh parsley
Method
- Heat 1 tbsp oil along with the butter in a frying pan or wok and add the red onion. Fry until soft and translucent.
- Add the garlic and thyme and fry for 1 to 2 minutes.
- Pour in the red wine and bubble until reduced by half.
- Add the tomatoes, stock, sugar and red wine vinegar. Season well and simmer for 10 minutes.
- While the sauce is simmering, heat the remaining oil in a non stick frying pan and fry the meatballs in batches, turning until browned all over.
- Transfer the meatballs to the sauce and simmer for 10 to 15 minutes until the meat is cooked through and the sauce has thickened.
- Meanwhile, cook the spaghetti in boiling salted water, according to pack instructions, then toss with the extra virgin olive oil.
- Serve with the meatballs piled on top of the spaghetti and sprinkle with goats cheese or freshly grated parmesan and a little extra chopped parsley.