Spaghetti And Meatballs In Tomato Cream Sauce - cooking recipe

Ingredients

1 1/3 lbs ground beef
1 None large egg
1/3 cup breadcrumbs
1/4 cup soda water
4 cloves garlic, crushed
2 tsp salt
1/4 tsp ground white pepper
2 tsp olive oil
1 None large onion, chopped finely
2 tbsp fresh oregano
3/4 cup red wine
3 cups tomato puree
1 tbsp sugar
14 oz spaghetti
1 cup whole milk
None Handful fresh basil
None None Parmesan, finely grated, to serve

Preparation

In a large bowl, combine beef, egg, breadcrumbs, soda water, 1 clove garlic and salt and pepper. Roll into small balls and place on a tray. Refrigerate until required.
In a saucepan, heat oil over medium high heat. Gently saute onion, remaining garlic, oregano and a pinch of salt for 5 mins, stirring regularly, until soft but not browned. Add red wine and cook until reduced by half.
Add tomato puree, sugar and 3/4 cup water and bring to a boil. Add meatballs one by one. Reduce heat to medium and simmer for 20 mins, or until meatballs are cooked through, occasionally shaking pan gently.
Cook pasta according to package instructions. Drain and set aside.
Meanwhile, add milk to meatball sauce and return to gentle simmer to warm through. Season to taste.
Place spaghetti in bowls and top with meatballs and sauce, basil and Parmesan.