This #Romanticcooking cookalong.. Whether or not you buy into Valentines I’m sure at some time or other you want to have some kind of slightly romantic meal. I couldn’t tell you when my first real romantic moment was (well I could but I won’t), but this was definitely one of the first visions of romance. I remember we had the video (VHS) of Lady and the Tramp, I think it was brought to our house by our neighbours. They owned a video shop in the village called ‘Video 2000’, oh bring on the visions of lasers and synth-y music! But look at this. But let’s face it, this is romance!
Anyhow, since the theme for this month was ‘Food for Romance’, I could only see one option. Lady and the Tramp recreated! Only.. without the dogs (Unless I had my way and could have gotten puppies!). And I also had issues trying to get a bottle of Chianti to match the pic.. But here it is:
Let me tell you though, I’ve tried quite a few meatball recipes, this is my favourite so far. It was very much thrown together in the hopes of making something good, and boy did it. I shall be making these again. Lots.
- 1 lb good minced beef
- 4oz parmesan
- 4oz of breadcrumbs
- 4 eggs
- 1/2 red onion diced finely
- 4 large cloves garlic
- handful of fresh basil
- handful of fresh parsley
- A splash of milk (prob about 1/2 cup or so. Whole milk)
For the sauce
- 1 onion
- 2 cloves garlic
- 2 cartons of tomato passatta
- about 1/2 cup red wine
- Teaspoon of oregano
- A few drops of tabasco
- Olive oil
- 1 oz of butter
- Meatballs first.
- Preheat the oven to 180*C.
- Very simply, dice everything and pop it in a bowl. Mix it right up and get right in there. Make into golf sized meatballs by rolling equal amounts round. This is a messy and squidgey step and kids will love it. Just make sure they wash their hands after!
- Pop on a tray, give a wee drizzle of olive oil, and put in oven for 35-45 minutes.
- In the meantime, finely dice your onion and garlic. Heat up some olive oil and your butter in a pan (or beloved le creuset), and add your onion and garlic. Fry until soft
- Add the red wine and give it a quick stir. It’ll sizzle. I love that sizzle sound. Then add in your two cartons of passatta, and fill each one 1/3 of teh way up with water and add that. Add your herbs, and season to taste. You may or may not need to add a spoonful of sugar! Bring to a boil, turn down to a fairly hot simmer and don’t cover, leave to reduce!
- When your meatballs are done and your sauce has reduced by about a 1/3, pop the meatballs into the lovely sauce, get them all down below the sauce and leave on a very low heat just so that they get acquainted and make yummy yummy loveliness while you cook your spaghetti!
- Put on your spaghetti and cook until just done (don’t overcook your spaghetti, it’s not ok…) in lightly salted water.
- Take your pot off the heat now, Grab your spaghetti and swirl it into your meatball/sauce mix, getting it thoroughly mixed up. Grab a big portion, serve on a plate and with candles on the table. If you want to go all out- then some red wine and one plate between two of you, an italian man singing bella notte and you are gold!