Angus beef meatballs in red sauce

The perfect meatballs for a tasty dinner.

Recipe by: Hellers

2 packs of Hellers Angus Beef Meatballs
2 tbsp Pams olive oil (plus 2 tbsp for the red sauce)
1 onion roughly chopped
6 garlic cloves roughly chopped
¼ tsp Pams cayenne pepper
5 tbsp Penfolds Rawson’s Retreat Cabernet Sauvignon
4 sprigs fresh thyme
1 fresh or dried bay leaf
½ un-waxed orange, well-scrubbed
1 litre passata (4 cans of Pams Italian whole peeled tomatoes sieved and chopped)
250g jar roasted red peppers, drained and roughly chopped
Sea salt and Pams black pepper to taste
1 bunch fresh basil leaves
200g shaved parmesan
500g Zartaak dried spaghetti (cook according to packet instructions)

Brown the Hellers Angus Beef Meatballs in a large deep non-stick fry pan (one that has a lid) with the first measure of olive oil. When they are all evenly browned and partially cooked remove from pan and put to one side.
Into the same fry pan add the second measure of olive oil and the onion; cook till translucent and slightly golden.
Add the garlic and cayenne pepper, cook 2 minutes then deglaze the pan with the red wine and the squeezed orange (reserve the orange). Add the bay leaf and thyme and cook for a further 2 minutes.
Add the passata and the reserved orange bring to the boil and add the browned Hellers Angus Beef Meatballs. Cover with lid and cook 10-15 minutes or until cooked through.
Stir in the red peppers and remove the orange and season to taste.
To serve, pour the meatballs and the sauce over the cooked spaghetti and sprinkle generously with fresh basil leaves and grated parmesan.

Wine suggestion: Cabernet Sauvignon