FOR the Edwards family of Miramar, Saturday is pasta day and the family favourite is spaghetti and meatballs.
“We love cooking and comfort food so we unwind, making ‘no rush’ meals on weekends,” said Mary.
With a crisp salad on the side, there is a job for every member of the family, and Mary says it is fun making your own adjustments.
SATURDAY SPAGHETTI AND MEATBALLS
Preparation tip: Start cooking the tomato sauce before you start the meat mixture.
Combine in food processor with chopping blade until finely minced:
500g extra lean beef or ostrich mince;
3 slices wholewheat/wholegrain bread or a small handful of oats;
1 dessert spoon milk;
salt and pepper seasoning
2 cloves fresh garlic
drizzle of olive oil
1.5 or 2 onions
3 rashers streaky bacon (optional)
Pinch or two of Italian herbs
1. Very briefly brown (only just until they remain their shape) rounded heaped teaspoonfuls of meat mixture in a pan coated with olive oil over medium heat.
2. Carefully lower meatballs into the simmering deep pot of tomato sauce and allow to simmer on lowest heat for about an hour and a half, then stand until required.
Tomato sauce base:
Combine in deep pasta sauce pot and warm/simmer on lowest flame or stove setting for about 40 minutes (keeping pot lid on throughout and stirring occasionally):
Generous seasoning of origanum and basil (fresh is tastier, but dried will do);
About a glass and a half (about 350ml) blanc de noir or rosé wine – add extra if you like to thin the sauce at any stage. You can use beef or vegetable stock instead of wine if you prefer, but it is not quite the same;
Sugar to taste;
750ml bottle good quality tomato passata (or 2 cans);
salt and pepper to taste
4 cloves fresh garlic finely crushed;
4 tablespoons olive oil
Serve with spaghetti and top with parmesan, alongside a fresh tossed salad and crusty bread if you like.
The sauce is even better the next day, just add another dash of wine, or stock if it thickens slightly.