This type of recipe takes me back to Lady And The Tramp days and has that wonderful classic feel. I have given the traditional format a slight makeover here with aubergine and @granapadano ’s Riserva. The two go hand in hand to create something a little bit “meaty” and packed with so much flavour. I have been a fan of GP for quite some time now and this recipe is a great example of where it just boosts a relatively simple dish and adds depth. This is celebrating ingredients that are still thriving in September, and at this time of year, I recommend pairing this with a chilled medium bodied glass of red.

Veggie

Serves 4

Ingredients:

For the meatballs:

4 medium aubergine, sliced lengthways into 1cm pieces

8 tbsp olive oil

140g grated Grana Padano Riserva, plus extra for serving

100g breadcrumbs, (I used homemade sourdough)

1 level tsp garlic powder

1.5 tbsp spelt/plain flour

1 medium egg

For the sauce:

3 tbsp olive oil

1 white onion, thinly sliced

6 garlic cloves, diced

1 tbsp dried oregano

1 tbsp tomato purée

1/3 tsp dried chilli flakes

80ml red wine

600ml tinned plum tomatoes, plus 3/4 tin water

300g cherry tomatoes, halved

1/2 veg stock cube

Good pinch of sugar

40g bunch of basil, stems finely chopped

Salt and pepper

320g spaghetti of your choice

Preheat the oven to 190 C degrees and divide the aubergine slices between 3 baking trays. Dress in the olive oil, salt and pepper and roast for 15 mins in the oven. Then turn all the slices adding a little more olive oil if needed. Return to oven for another 15 mins or until roasted and soft. Next chop up the slices into a mash and add to a bowl along with the rest of the meatball ingredients. Season well with pepper and a little more salt. Mix together until well combined. Shape into 28 balls (each about a large tablespoon size) and lay back on baking trays. Turn oven to 200 C and bake for a further 10 mins to crisp them up.

For the tomato sauce, set a large saucepan to a medium heat and add the olive oil followed by the chopped onions and basil stems. Fry for 5 mins to soft and then add the garlic, oregano, tomatoes purée, chilli flakes and red wine. Cook for 3 mins until the wine evaporates. Then add both tomatoes, stock cube and sugar. Bring to the boil and then down to a simmer and cover with a lid leaving a small gap for 20 mins. Stir twice during this time. Taste and season and then tear in the basil leaves. Add in meatballs and stir in hot pasta. Serve with a few torn basil leaves and a last generous grating of Grana Padano on top! #ad #GranaPadanoTasteMakers

Grana Padano "Meatball" Pasta