- A splash of olive oil
- 200g mushrooms, finely minced
- 1 onion, very finely chopped or minced
- 2 cloves of garlic, crushed
- A good slosh of balsamic vinegar
- A pinch of chilli powder
- 500g minced beef
- 250ml Chianti or other good red wine
- 2 x 400g tins of chopped tomatoes
- 2 sprigs of rosemary
- 300g spaghetti
- A handful of fresh basil, parsley or chervil
1. Preheat oven to 220ºC/Gas 7. Pop a roasting tin in to warm up.
2. Heat a large frying pan. Add a splash of oil. Add mushrooms, onions and a good pinch of salt and pepper. Sizzle till softened and starting to colour up.
3. Add the garlic. Stir till it’s softened. Slosh in balsamic to coat your mushrooms. Let them drink it up. Add a little pinch of chilli powder, more or less to taste.
4. Let the mushrooms cool a bit. Mix into the mince. Divide into 12-16 meatballs.
5. Gloss your hot roasting tin with oil. Add your meatballs. Gently roll them to cover in oil (use a big spoon). Bake for 10 mins.
6. Pour the Chianti over the meatballs. Bake for another 10 mins. Stir in the tomatoes. Tuck the rosemary sprigs in the sauce.
7. Cook for a further 20-25 mins, till the sauce is nicely thickened. Get your spaghetti on while they finish cooking. Drain. Mix the warm spaghetti through the sauce. Dish up. Finish with a scattering of fresh herbs.