Ingredients (serves 4)

  • 500 grams Lean Mince
  • 1 Capsicum - finely cut in small pieces
  • 2 Celery Stalks
  • 1 cup Fresh Bread Crumbs
  • 1 Egg
  • Salt & Pepper
  • 5 Anchovies
  • 2 TBS Tomato Paste
  • 1TBS Corn Flour
  • 425 grams Crushed Tomatoes
  • 1 cup Vegetable Stock
  • 500ml Red Wine
  • 2 TBS Garlic
  • Parmesen Cheese

Method

  1. Place Mince, Capsicum, Celery, Bread & Egg in a food processor. Blend until combined. Tip mixture out onto a board. Form balls with approx 1 large teaspoon & place on baking paper. Cook meatballs - BBQ, oven, steamer or WOK until browned & cooked through. Set aside
  2. Cook anchovies & garlic in 2 tbs of oil. Stir to form a paste for approx 3 mins. Add the tomato past & corn flour and stir for 2 mins. Add the wine slowly to paste. Allow to bubble for to minutes. Add crushed tomatoes & stock. Bring to boil, reduce heat, add cooked meatballs & simmer for 30 minutes with the lid off. Check every 5 minutes. Sauce will reduce and be a rich tomato flavour. Season with salt & pepper.
  3. Cook freshly made spaghetti 4 mins, boiling salted water. Cook other pasta according to directions.
  4. Drain cooked pasta. Create a nest with the spaghetti. Add meatballs & sauce. Top with grated parmesan.

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