Uncle Vito’s Meatball Sauce

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September 29, 2016

Why anyone wants to eat boring old Spaghetti Bolognese when they could be eating this beats me. This is the kind of food they all sat around eating in The Godfather, which probably explains why they were all so fat, (except you, Vito).

The key ingredient is a good high meat content, fairly spicy, Italian meatball. We make one with pork, bacon, fennel seeds, and a little chilli and garlic, which is brilliant for this recipe.

  • Cook: 20 mins
  • Yields: 4-6 Servings


500g Ben's Italian meatballs

2 small onions, finely chopped

3 cloves garlic, finely chopped

1 small dried chilli

2 tbsp olive oil

1 tbsp chopped rosemary

2 bay leaves

1/4 nutmeg, freshly grated

1.75 litres chicken stock

2 tins chopped tomatoes

250ml red wine

150g Yeo Valley créme fraiche

120g grated Parmesan

salt, pepper


1Heat the olive oil in a pan and fry the chopped onions for a couple of minutes.

2Add Italian meatballs, stirring to break up and crumble together with the garlic, chilli, rosemary and bay leaves and cook gently for about 15 minutes until the onions begin to brown and the mixture appears dry.

3Add the red wine, increase heat and cook until most of the wine has evaporated.

4Pour over the chopped tomatoes and cook at a bare simmer until you have a nice thick sauce.

5Stir in the crème fraiche and grated Parmesan, season with the nutmeg and salt & black pepper to taste.

6Serve over cooked pasta - I'm a big fan of the La Terra E Il Cielo spelt penne or tagliatelli.