Start by mixing together the minced beef, garlic, egg and fresh herbs. Season well with salt and pepper, and then roll into small meatballs, the size of a walnut. Heat the olive oil in a large pan, and brown the meatballs all over. This should take about 4 minutes. Remove them from the pan, and then add in the garlic and chopped onion to the same pan. Cook them in these juices for about 4 minutes, to soften the onion. Add in the chopped tomatoes, tomato puree, red wine, sugar and season well with salt and pepper. Lower the heat, and add the browned meatballs back into the pan. Leave to cook gently for about 15-20 minutes on a low heat. Meanwhile, boil a pan of water and cook the spaghetti. Drain the cooked spaghetti and add to the meatball sauce, along with the fresh herbs, and mix well. Serve generous helpings of the meatballs and spaghetti in large pasta bowls. Just before serving, sprinkle with grated pecorino cheese and chopped parsley.

Serves 4

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