Uncle Vito’s Meatball Sauce

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.

Yields1 Serving
Cook Time20 mins
 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
1

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

2

Add 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.

3

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

4

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

5

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

6

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

Ingredients

 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

Directions

1

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

2

Add 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.

3

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

4

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

5

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

6

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

Uncle Vito’s Meatball Sauce
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