I love spaghetti its one of my all time favourites and if it comes with meatballs....well thats even better
1 brown onion, coarsely grated
500g mince (half beef half pork)
1 cup (70g) fresh breadcrumbs (made from day old bread)
4 slices pancetta finely chopped
1 tbs finely chopped oregano
1 tbs olive oil
1 brown onion, extra, chopped
2 garlic cloves, crushed
1/2 cup (125ml) dry red wine
2 x 400g cans diced tomatoes
Shaved parmesan, to serve
Combine the grated onion, pork mince, egg, breadcrumbs, pancetta and oregano in a large bowl. Season well with freshly ground black pepper. Roll tablespoonsfull of the mince mixture into balls and place on an oven tray lined with baking paper. Place in the fridge for 30 minutes to set.
Heat a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 2-3 minutes or until brown all over. Transfer to a plate.
Add the oil to the pan over medium heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the wine and bring to the boil. Cook for 2 minutes or until wine reduces by half. Add the tomatoes and cook for 5 minutes or until heated through. Return the meatballs and cook, stirring occasionally, for 5 minutes or until heated through.
Meanwhile, cook the spaghetti following packet directions until al dente. Drain well.
Divide the spaghetti amongst bowls, top with meatballs and sauce, add cheese if liked!