Meatballs in red wine tomato sauce with Roodeberg Classic Red

Recipes by Ilse van der Merwe of www.thefoodfox @The_FoodFox

Ingredients (serves 4)

For the meatballs:
1 ½ cups soft breadcrumbs
½ cup milk
500 g lean beef mince
½ onion, finely chopped or coarsely grated
2 cloves garlic, finely chopped/grated
1 XL egg, lightly whisked
Handful parsley, finely chopped
½ cup parmesan cheese, finely grated
Salt and pepper

For the sauce:
30 ml olive oil
1 clove garlic, finely grated
760 g tomato passata
30 ml tomato paste
½ cup red wine
1 teaspoon sugar
Salt and pepper

For serving:
Freshly cooked pasta (spaghetti/linguini/tagliatelle)
More parmesan cheese, finely grated
A few fresh basil leaves

Method
Prepare the meatballs: Place the breadcrumbs and milk in a large mixing bowl and stir to moisten all over.

Add the mince, onion, garlic, egg, parsley and parmesan, season generously with salt and pepper.

Mix with a spoon/spatula until just incorporated, then gently shape into large balls using a serving spoon and clean hands (+/- 10 large or 14 medium).

Arrange the meatballs in a casserole dish and set aside while you make the sauce. In the meantime, preheat the oven to 200° C.

Prepare the sauce: In a medium saucepan, heat the oil and fry the garlic over medium heat for a minute, then add the passata, wine, sugar and season with salt and pepper.

Stir, then bring to a simmer.

Cook over low heat for 5 minutes, then pour all over the prepared meatballs and bake at 200° C for 40-45 minutes.

Remove from the oven and serve hot with freshly cooked pasta, topped with grated parmesan and fresh basil.

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