Spaghetti with meatballs

This is a very simple recipe that you will be able to throw together, and for some reason it has turned out to be one of the most popular recipes on the whole site.
I actually made it for the first time on camera and had never tried it before but it is always a dish that I have seen on old Italian and American movies and was delighted when it turned out perfectly first time. The meatballs are cooked in the sauce which means that they turn out super tasty and really moist.
I often make this recipe now for myself at home and make about 4 portions, and then just keep them in the fridge to reheat over the next couple of nights, but the one thing that I am always missing is what red wine to pair with it so over to you boys…….

Mike’s wine match:
Easy one this week Niall. A classic Italian dish needs a classic Italian wine, so I’d go with a Sangiovese for the grape’s characteristic structure and acidity. Sangiovese’s the grape behind the famous reds of Chianti and Brunello di Montalcino – it is quintessentially Italian, and perfect with tomato-based dishes due to the rich flavours and complementary acidities.
Under the tenner mark, I’m open to any challenge that this Farnese isn’t the best Sangiovese in Ireland at the price. I’ve had it numerous times with traditional Spaghetti Bolognese and it’s a true synergistic food and wine match, the stuff you dream of when thinking what wine to bring home for dinner. You could easily trade-up to a good quality Tuscan or Chianti Classico but I think for the homely, everyday comfort of spaghetti and meatballs, you won’t go far wrong with the Farnese.
Niall Harbison is Co-Founder and Master Chef at Look and Taste and has a terrible taste in football teams.


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