Chef Ryan Peters Aussie Grassfed Beef Meatballs & Spaghetti

Method

Make the pasta: Create a well with the flour and add the eggs. Begin mixing, slowly incorporating the flour until a dough forms. Knead for 10 minutes, then set aside to rest.

Prepare the sauce: Add the red wine to a pot and simmer until reduced by half. Add the San Marzano tomatoes and season with salt, pepper, garlic powder, and oregano. Simmer for 1 hour.

Make the meatballs: In a bowl, combine the ground beef with the onion and garlic (pulsed in a food processor). Season with garlic powder and chili flakes to your liking. I don't like measurements for these, measure with your heart! Season with salt and pepper. Add the soaked bread and egg, then mix with your hands until fully combined.

Cook off a little tester to check the seasoning. Form into meatballs and sear in olive oil until golden brown. Add to the tomato sauce and finish cooking low and slow.

Roll out the rested pasta and cut by hand, with a pasta attachment, or using a chitarra. Cook in salted boiling water for 2-3 minutes.

Toss the pasta with some of the tomato sauce and plate. Top with the meatballs, a little more sauce if desired, fresh basil, and crispy Parmesan. Enjoy!