Grande Angus meatballs with smokey tomato sauce - Matawhero

Ingredients

• 800 g Angus beef mince
• 400 g free-range pork mince
• 1 large onion (peeled, finely diced )
• 4 cloves garlic (crushed )
• 2 cups soft bread-crumbs
• 1/2 cup chopped fresh herbs, parsley, thyme, oregano
• 1 tsp each of salt and freshly ground black pepper
• 2 tbsp Worcestershire sauce
• 1 tsp mustard powder
• 1 tsp smoked sweet paprika
• 1 cup plain flour (for dusting )
• 1/4 cup olive oil
• 2 tbsp olive oil
• 1 onion (peeled, diced )
• 400 g can chopped tomatoes (in puree)
• 400 g condensed tomato soup
• 1/2 cup Matawhero Merlot
• 1 tbsp brown sugar
• 1 tbsp smoked sweet paprika
• 2 tbsp fresh chopped oregano and thyme leaves
• 150 g vintage smoked cheddar or parmesan (grated)
• thyme leaves
• 400 g dried spaghetti