Dinner recipe for Spaghetti with Prosciutto Meatballs and delicious homemade pasta sauce
500g lean beef mince
40g prosciutto, finely chopped
1/2 cup white breadcrumbs
1 teaspoon salt
1/2 teaspoon dried oregano
a handful flat leaf parsley, finely chopped
2 tablespoons grated parmesan
zest of half a lemon
1 tablespoon olive oil
1 brown onion, finely chopped
1 clove garlic, minced
1 tablespoon balsamic vinegar
2 x 400g cans chopped tomatoes
3 sun-dried tomatoes, mulched into a paste
1 tablespoon tomato paste
1 teaspoon sugar
a dash of chilli flakes
salt and pepper to taste
300g spaghetti or linguine pasta
freshly grated parmesan, to serve
To make the meatballs, place all the ingredients in a large bowl and mix together, preferably by hand, but a fork will also do. If you over mix the mince using a spoon, the texture of the meatball becomes dense and compact. Roll into golf ball sized rounds or slightly smaller. Try to keep them the same size so that the meat cooks through evenly.
Heat a tablespoon of olive oil in a large pan. Add the meatballs and cook until browned on both sides. Remove the meatballs from the pan, cover and set aside. In the same pan, add a little more olive oil and sauté the onion and garlic for 5-7 minutes until softened. Deglaze the pan with the balsamic vinegar. Add the chopped tomatoes, sun-dried tomatoes, paste, sugar, chilli and water. Season lightly with salt and pepper. Place the meatballs back into the sauce. Cover with a lid and simmer for 20 minutes on a medium heat. Adjust seasoning to taste.
In the meanwhile, cook the pasta in salted boiling water until al dente. Drain the pasta and tip into the sauce. Turn the pasta gently through the sauce to coat evenly. Add a little of the reserved cooking water if you think the sauce needs it. Serve with fresh basil and grated parmesan. Enjoy!