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.
Heat the olive oil in a pan and fry the chopped onions for a couple of minutes.
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.
Add the red wine, increase heat and cook until most of the wine has evaporated.
Pour over the chopped tomatoes and cook at a bare simmer until you have a nice thick sauce.
Stir in the crème fraiche and grated Parmesan, season with the nutmeg and salt & black pepper to taste.
Serve over cooked pasta - I'm a big fan of the La Terra E Il Cielo spelt penne or tagliatelli.
Serving Size 4-6 Servings