This well-loved italian sauce is famous across the world.Make the most of it by using high-quality steak for the meatballs. (lean mince does it too)
450 g/lb spaghetti
150 g/5 oz brown breadcrumbs
150 ml/5 fl oz milk
1 large onion,chopped
450 g/1 lb minced steak
1 tablespoon paprika
2 tablespoon butter
3 tablespoon wholemeal flour
200 ml/7 fl oz beef stock
400 g/14 oz canned chopped tomatoes
2 tablespoon tomato puree
1 tablespoon sugar
1 tablespoon chopped fresh tarragon
salt and pepper
4 tablespoon olive oil
Place the brown breadcrumbs in a bowl,add the milk and set aside to soak for 30 minutes.
To make the sauce,melt half of the butter in a saucepan.Add the flour and cook,stirring constantly,for 2 minutes.Gradually add the stock and cook,stirring constantly,for a further 5 minutes.Add the tomatoes,tomato puree,sugar and tarragon,reserving a little to garnish.Season well and simmer for 25 minutes.
Meanwhile,mix the onion,minced steak and paprika into the breadcrumbs,and season to taste.Shape the mixture into 16 meatballs.
Heat the oil and remaining butter in a frying pan and cook the meatballs,turning,until brown all over.Place in a deep casserole,pour over the tomato sauce,cover and bake in a preheated oven,180*C/350*F/Gas Mark 4,for 25 minutes.
Cook the spaghetti until firm.
Meanwhile,remove the meatballs from the oven and cool for 3 minutes.Serve the meatballs and their sauce with the spaghetti,garnished with the reserved tarragon.