A slow cooked lamb or goat tagine is the staple of Moroccan cuisine. Dishes like this are prepared in outdoor ovens under the Sahara sky. While
Spaghetti doesn’t have to be boring, there are so many different flavours you can use to vary the seasoning and sauce base. This is a classic Italian beef meat ball recipe distinguished by the addition of lemon zest. The meat balls are braised in a saucepan before adding to the tomato sauce, giving rich caramalized flavour to the meat balls. As with many Italian dishes the rich tomato sauce is flavoured with oregano leaves.
Spices used in this recipe
To make the meat balls: Combine all the meatball ingredients into a large bowl. Using your hands mix thoroughly, kneading the mixture until sticky enough to form small golf ball size balls. Use your hands to form the meat balls, using enough pressure to keep the ball shape. Cover with glad wrap and refrigerate for 15 min, while you prepare the sauce base.
Heat the olive oil in a deep dish pan, add the onion and garlic and saut’e until translucent approx 5 min. Stir in the tomato paste, crushed tomatoes, oregano , sugar and simmer to let the flavours develop approx 10 min. If the sauce is too thick, a little water maybe added.
In a separate saucepan, heat the oil and add the meatballs. Saut’e until the meatballs are browned well on each side. Reduce the heat and add the tomato sauce to the meat balls, simmer a further 10 min.
Cook the pasta as per packet instructions.
Serve the spaghetti meat balls with pasta and garnish with parmesan and oregano.