Nothing more perfect and easier for a midweek supper! And perfect too with the wine I recommend, the Douglas Green Merlot Malbec 2013.
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!
Michael’s wine recommendation – CLICK HERE
Dianne Bibby is a former fashion designer, turned food enthusiast and avid cook. At 36 she hung up her fashionable hat, tied on her kitchen apron and started on a new culinary journey.
Her kitchen is a creative gathering place where meals are shared with family and friends, celebrating life and nurturing our connectivity. For Dianne food is relational and pivotal to the way in which she expresses love, care and hospitality. Currently she spends most of her time developing recipes and teaching group cooking classes.
Says Dianne, “My food philosophy is relatively uncomplicated with inspiration being drawn from diverse global food trends and seasonal produce. My recipes are not exclusively tied to any particular food preference but rather an exploration of all foods that are vibrant and fresh.”
Dianne hopes that you will be motivated and inspired to try something new, making the time you spend in the kitchen deeply satisfying and rewarding.
She’d love to hear from you – CLICK HERE