MERLOT 2010 - ARGYRIOU WINERY

• 1 slice of whole wheat bread, cut into chunks
• 225 grams of counterfeit
• 1 medium onion, finely chopped
• 1 portobello mushroom, finely chopped, after removing the stalk
• 3 cloves of garlic, finely chopped
• 3 tbsps. of fresh parsley leaves
• 1 large egg white
• Salt and freshly ground black pepper
• Fresh grated nutmeg
• 2 tbsps. of olive oil
• 700 g peeled tomatoes in juice, hand-melted
• 120 ml of beef stock
• 1 bunch of fresh basil
• 3 sprigs of fresh thyme
• 225 g spaghetti
• Parmesan, for serving, optional

Chop the bread into thick breadcrumbs. Place them in a bowl, add minced meat, 3 tablespoons of onion, finely chopped mushroom, 1 tablespoon of garlic, parsley, and egg white. Add salt, pepper and nutmeg. Mix well, until you get a homogeneous mixture. Divide into, approximately,  20 round meatballs and place them on a plate.

Put the pan on moderate heat and heat up some olive oil. Add the rest of the garlic and onion. Cook them for about 10 to 12 minutes by stirring occasionally until they are softened. Mix tomatoes and broth. Add basil and thyme into sprigs so they can be removed afterwards. Let it simmer for 20  minutes, by stirring occasionally. Add the meatballs and simmer, without stirring for about 10 minutes. Turn the meatballs and leave them for another 10 minutes.

Meanwhile, cook the pasta according to the package instructions in salted water. Serve the pasta by adding sauce, meatballs and as much parmesan as you like. Sprinkle with chopped parsley.