Spaghetti Ball-bolognaise
Miya dubbed this classic spaghetti and meatball dish “ball bolognaise” the first time I made it and the name stuck. Beautifully basic and easy to make with a rich and rewarding taste ‘just like Mama used to make’.
Meatballs
Make small(ish) meatballs from 1kg ground beef, I added a Cajun Blend spice rub mix I made, some salt and some good quality powdered vegetable stock. Grill meatballs until almost done – leave them just a little bit pink in the middle.
Tomato Sauce
Chop half a medium size onion into small pieces and sweat over medium heat till translucent, add 2 cloves of garlic, crushed. Add two cans of cubed, peeled tomatoes in tomato sauce (of course, homemade tomato passata would be better) and half a box of crushed tomato. Add in Italian Herb Blend (another mix I make and sell) and simmer for a long time to let the flavours deepen.
Pasta
When you are almost ready to eat, start making the pasta – 200g all purpose flour + 2 eggs (enough for 4 with leftovers). Break eggs into well in the center of the flour and start mixing through, ending up with kneading the dough till a homogenous state and following your pasta machine directions to make spaghetti.
When the pasta goes into your pot of boiling water, add the meatballs to the simmering tomato mixture and cook together.
Drain pasta and mix in tomato and meatball mixture.
Serve with parmesan.
Spaghetti Ball Bolognaise