Lupin’s Meatball Spaghetti (The Castle of Cagliostro)

• •400 Spaghetti
• •600 Ground beef and pork mix
• •1 piece Onion (finely minced)
• •6 tbsp Breadcrumbs (soaked in 4 tbsp milk)
• •2 piece Egg
• •2 Canned crushed tomatoes (800g total)
• •2 clove Garlic (minced)
• •100 ml Red wine
• •to taste Salt
• •to taste Black Pepper
• •1 tsp Dried Oregano
• •2 tbsp Olive Oil (for browning)
• •for garnish to taste Parmesan cheese (freshly grated)

Instructions

1. 1

   Prepare the meatballs: In a large bowl, combine the ground beef and pork mix, finely minced onion, breadcrumbs (that have been soaked in milk), eggs, salt, and black pepper. Mix gently until just combined, being careful not to overmix. Form the mixture into large, golf-ball-sized meatballs – aiming for about 12-16 meatballs.

2. 2

   Brown the meatballs: Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Carefully place the meatballs in the hot pan, ensuring not to overcrowd. Sear them on all sides until nicely browned, about 5-7 minutes. They don't need to be cooked through at this stage. Remove the browned meatballs from the pan and set them aside on a plate.

3. 3

   Start the sauce: In the same pan, reduce the heat to medium. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for 1-2 minutes until it has reduced slightly.

4. 4

   Simmer the sauce: Add the canned crushed tomatoes and dried oregano to the pan. Stir well to combine. Return the browned meatballs to the sauce. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 20-25 minutes, or until the sauce has thickened and the meatballs are cooked through and tender.

5. 5

   Cook the spaghetti: While the sauce simmers, cook the spaghetti according to package directions in a large pot of salted boiling water until al dente.

6. 6

   Combine and serve: Once the spaghetti is cooked, drain it and add it directly to the pan with the simmering meatball sauce. Toss everything together to coat the pasta evenly with the sauce. Serve immediately, piling it high on plates, ensuring each serving gets plenty of those oversized meatballs. Finish with a generous dusting of freshly grated Parmesan cheese.

Chef's Tips

• 💡For truly authentic 'Lupin' style, make the meatballs extra large! Don't be shy.
• 💡Using a mix of ground beef and pork gives the meatballs a richer flavor and better texture.
• 💡Don't overmix the meatball mixture; it can make them tough. Mix until just combined.
• 💡If you have extra time, let the sauce simmer a bit longer (up to an hour) for an even deeper flavor.