Ingredients:
½ pack Spaghetti
1 pack ostrich meatballs
¼ cup olive oil
2 tablespoons butter
1 medium onion finely chopped
5 tomatoes finely chopped (medium)
Salt and pepper to taste
1 heaped tablespoon ground garlic
2 tsp bbq spice
1 tsp paprika
1 heaped tsp red chilli powder
½ tsp Italian herbs
½ tsp ground fennel seeds
⅓ cup tomato puree
1 tablespoon tomato paste
1 tablespoon fresh lemon juice
½ tablespoon brown sugar
Method:
Boil water in a pot add salt, oil and
Spaghetti cook according to package instructions. Make sure to keep stirring in
between to avoid sticking together. Don't over cook it. It should still be
firm.
Once done drain the water and rinse with cold
water few times till its nice and loose. Drizzle in a tablespoon of olive oil
and fluff the spaghetti then set aside.
Place meatballs in a Pyrex dish. Drizzle olive
oil and brush to coat evenly. Grill in the oven on 180°C for 20-30 minutes.
Turning them halfway through.
To prepare the sauce:
Heat butter and oil in a pot. Add in
the finely chopped onions. Cook till soft. Add garlic and cook for a minute.
Then add in the tomatoes along with all the spices.
Mix and let it cook till its soft add in the
tomatoes puree and tomato paste stir and cook on low till the oil comes to the
surface.
Once the sauce it nicely cooked add in the
grilled meatballs. Simmer for a minute then serve immediately.
Serving suggestion:
You may mix the boiled spaghetti with
the sauce and meatballs all together in one pot.
Or you may mix a bit of the sauce with the
spaghetti then spoon over the meatballs and more sauce in your serving plate.
Garnish with freshly chopped parsley/coriander
and grated parmesan cheese. Enjoy.