My 112th recipe with the Wednesday with Donna Hay group is Spaghetti and Meatballs with Tomato Sauce, was chosen for the group by Margaret, and is found in Donna Hay's cookbook Modern Classics 1 on pages 134 and 148. (This is a Catch-Up Week at WWDH and I have quite a few recipes that I have missed posting along the way, so I am using Catch-Up Weeks to post recipes I made but didn't have time to post at the proper time. This recipe was posted by the group on October 1, 2014.)
The ingredient list: onion, garlic, oil, crushed tomatoes, sugar, and basil leaves (this is for the sauce), beef, pork, garlic, egg, parmesan cheese, breadcrumbs, parsley, salt, pepper, spaghetti, beef stock, and red wine.
This all looks simple enough but the flavors are fantastic and it is far from simple in flavoring. I usually just use beef for meatballs, so using half beef and half pork was a nice change, they seem lighter and yet deeper in flavor. The stock and wine make the flavor deeper yet. Everything turns out with rich color and taste. Nothing complicated about the recipe, but it does take a bit of time.
Would I use this recipe again? Yes. It involves a bit of time and work making your own meatballs and your own sauce, but the efforts are so worth it.