The best spaghetti and meatballs - ChelseaWinter.co.nz

Name: The best spaghetti and meatballs - ChelseaWinter.co.nz
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian, Mediterranean, European
Ingredients: Meatballs; 250g beef mince; 250 pork mince (or just use beef mince); 1/2 cup breadcrumbs (or use 3/4 cup fresh, made in a food processor); 1 onion, finely chopped; 3 cloves NZ garlic, crushed; 1 free-range egg, lightly beaten; 2 tablespoons parsley, finely chopped; 1 tablespoon fresh thyme leaves, finely chopped; 2 tablespoons tomato paste; 1 tablespoon extra virgin olive oil; Generous pinch of salt and a good crack of black pepper; Sauce; 1 cup red wine (or use beef stock – but I recommend wine for flavour); 1 1/2 cups beef stock; 1/2 cup tomato paste; 400g can chopped tomatoes in juice; 1 tablespoon dried oregano; 1 tablespoon balsamic vinegar; 2 teaspoons brown sugar; Handful halved ripe cherry tomatoes (optional); Cooked spaghetti (or your favourite shape pasta, or mash); Fresh basil leaves, torn; Lots of freshly grated Parmesan cheese