Connor loves meatballs and we hadn't had them for a while so Monday night was meatball madness. I ended up with a bowl of spaghetti and sauce with just 2 meatballs... but they were delicious. The sauce is loosely inspired by my memories of Hungarian cuisine, smokey paprika, fennel and cayenne pepper along with rich tomato and cream. As usual there are some vegetables thrown in for good measure. The capsicum, garlic and chilli are more authentic than the carrot and zuccini so you could omit them if you wanted to.
Beef meatballs - I used the premium beef meatballs from Coles and they were delicious
Salt and pepper
1 tsp paprika
1 tsp fennel seeds
1/2 tsp cayenne pepper
1 long red chilli
4 cloves of garlic
1 red capsicum
I bottle passata
150ml beef stock
1/3 cup cream
350 g fettucini
Heat the oil in a large non stick pan and season with salt and pepper. Fry the meatballs over a medium high heat until they are brown. Add the paprika, fennel and cayenne pepper and toss until all meatballs are covered in the spice mix. Remove meatballs from the pan and set aside. Return pan to heat and add a dash of olive oil if necessary. Fry the vegetables for a few minutes until soft and fragrant and then stir in the passata and stock. Return the meatballs to the pan and bring the sauce to the boil. Reduce heat to medium and simmer for 15 mins until the sauce has reduced and is thick and rich.
Meanwhile boil the fettucini in a large pot of salted water with a splash of oil for about 8 mins or untl al dente (check instructions on the pack - each pasta is slightly different). Drain and rinse with cool water.
Remove the meatball sauce from the heat and stir in the cream, taste and season if necessary. Put the drained pasta in the sauce and stir to coat.
Serve with the meatballs at the top of the diss and add grated parmesan, fresh basil and a sprinkle of paprika.