INGREDIENTS:
- 250 g spaghetti of your choice - I used quinoa spaghetti
- 400 g lean minced beef
- 150 g chicken liver, finely diced
- 2 large brown onions, finely diced
- 1 can of diced tomatoes- 400g
- 1 garlic clove
- 2 tablespoon oregano fresh or dried- optional
- 1 tablespoon marjoram fresh or dried - optional
- 1/4 cup red wine
- Olive oil
- Salt, pepper
- Peel the onion and garlic clove and finely diced with a sharp knife.
- In a large saucepan, under medium heat warm olive oil.
- Add the garlic an onion, reduce to low heat and cook for 2-5 minutes until golden and fragrant. Stir constantly with a wooden spoon to avoid them to burn.
- In a bowl, mix the minced beef with the finely diced chicken liver. Add the dried herbs if you like. I did not this time as my little girl do not enjoy them so much.
- Shape meatballs with your hands to blend the meat together and forms meatballs of different sizes.
- Add the meatballs into the saucepan and fry the meat for 2-3 minutes on all sides.
- Add the red wine to de glaze and stir in the can of diced tomatoes,
- Cover and simmer 20/30 minutes or until the liquid slightly thicken and reduce.
- Adjust with salt and pepper regarding taste.
- Meanwhile cook the spaghetti regarding your packing instruction.
- Use hot boiling water with a pinch of salt and a tablespoon of olive oil to avoid them to stick. When cooked wash them under cold tap water. Drain well and transfer into the saucepan with the tomato meatballs sauce.
- Cook for 10 minutes until the pasta or hot and flavoured by the sauce.
- Serve topped with fresh herbs or grated parmesan cheese.
- This recipe serve 4 people and can be stored in the fridge for 5 days.
- You can also frozen the spaghetti and meatballs in an airtight container.
- Defrost the day before eating and rewarm in the microwave.
Source: Sweet As Honey
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