Spaghetti And Meatballs In Tomato Cream Sauce

• 1 1/3 lbs ground beef
• 1 None large egg
• 1/3 cup breadcrumbs
• 1/4 cup soda water
• 4 cloves garlic, crushed
• 2 tsp salt
• 1/4 tsp ground white pepper
• 2 tsp olive oil
• 1 None large onion, chopped finely
• 2 tbsp fresh oregano
• 3/4 cup red wine
• 3 cups tomato puree
• 1 tbsp sugar
• 14 oz spaghetti
• 1 cup whole milk
• None Handful fresh basil
• None None Parmesan, finely grated, to serve

1. In a large bowl, combine beef, egg, breadcrumbs, soda water, 1 clove garlic and salt and pepper. Roll into small balls and place on a tray. Refrigerate until required.
2. In a saucepan, heat oil over medium high heat. Gently saute onion, remaining garlic, oregano and a pinch of salt for 5 mins, stirring regularly, until soft but not browned. Add red wine and cook until reduced by half.
3. Add tomato puree, sugar and 3/4 cup water and bring to a boil. Add meatballs one by one. Reduce heat to medium and simmer for 20 mins, or until meatballs are cooked through, occasionally shaking pan gently.
4. Cook pasta according to package instructions. Drain and set aside.
5. Meanwhile, add milk to meatball sauce and return to gentle simmer to warm through. Season to taste.
6. Place spaghetti in bowls and top with meatballs and sauce, basil and Parmesan.

ground beef, egg, breadcrumbs, soda water, garlic, salt, ground white pepper, olive oil, onion, oregano, red wine, tomato puruee, sugar, milk, handful fresh basil, parmesan

Taken from recipes-plus.com/api/v2.0/recipes/29535 (may not work)