Spaghetti & Meatballs

 I have often found that it’s the simple things in life which bring us the most pleasure . . . things like marmite on hot buttered toast, bread and jam, or macaroni and cheese . . . when I worked down South for the family I cooked for, every meal had to be a production.  There was no such thing as simple or ordinary.   Even a grilled cheese had to be something extraordinarily out of the ordinary  . . .  seriously.  But then again, they were paying me to cook for them, so I expect they wanted some bang for their buck, and I didn’t really mind.  I enjoyed it very much.

 
And as you can imagine, however . . .  with every day meals being so outrageous  . . . things got really complicated when there was a dinner party to plan and cook for, or even a simple ladies luncheon.   Every meal, every occasion, every time . . . had to impress.  I used to enjoy getting home and just letting my hair down and going simple . . .

 
 I admit  that I enjoy a bit of fancy once in a while . . . to celebrate something special, or on holidays, but most days I do so much more enjoy simplicity.   I don’t like things to be complicated or terribly involved.

It doesn’t matter to me what I have for supper.  I don’t need to have Filet Mignon every night, just so long as what I am having tastes good, and I have enjoyed the journey to get there.

 
Meals such as this simple recipe I am showing you here today for Spaghetti and Meatballs are my favourite types of dishes. With this you get the ultimate in satisfaction and flavor without having to jump through multiple hoops or using a multitude of ingredients.

200g minced lean beef (1/2 pound)

grated Parmesan cheese to serve

While the meatballs are cooking make the sauce.  Heat the olive oil in a saucepan.   Add the garlic.  Cook until you can smell it and then dump in the tomatoes and basil.  Season with some salt and pepper and cook for about 10 minutes.   Add the brown sugar, cloves, some black pepper and the red wine.   Give it a good stir and then add the meatballs.   Simmer, uncovered, for an additional 20 to 25 minutes, until the meatballs are tender and the sauce has thickened nicely.  Taste and adjust seasoning as required.

Serve spooned out over hot buttered spaghetti with a fresh grating of Parmesan cheese on top.   Garlic bread is nice with this too.

Any leftovers are splendid fryed up in some butter the next day.  Just saying!  Its how I roll!  Bueno Appetito!

Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/