Spaghetti with lamb meatballs and roasted garlic

Tonight I endevoured to make once again, one of my favourite dishes inspired by the version presented on my favourite Calgary restaurant, Murrieta's, menu. It's an extreme dish, with countless whole roasted garlic cloves swimming in tomato sauce amongst savoury lamb meatballs and spaghetti. Here is how I threw it together tonight:

Spaghetti with lamb meatballs and roasted garlic

Roasted garlic:
Place approximately 20 peeled cloves of garlic in an oven safe dish. Coat with olive oil, cover and bake at 350C for about 40 minutes or until cloves are very soft. Set aside.


Tomato sauce:
1 can 'no salt added' diced tomatoes
1/2 cup tomato paste
1 can Gattuso pizza sauce
1/2 cup loosly chopped fresh parsley
1 T chopped garlic
1 onion chopped small
2 T basil
1 T red pepper flakes
1-2 T honey

Blend all ingredients in blender until chopped and mixed. Heat in sauce pot slowly. Season as desired and simmer.

Meatballs:
2 packages ground lamb
2 T mixed spices (garlic, coriander, pepper, salt, rosemary etc)
1/4 C parmesan cheese
1 egg

Mix meat thoroughly to blend seasonings and egg. make small 1 inch meatballs and cook in a large fry pan until just done. Add simmering tomato sauce and roasted garlic. Turn and simmer. Cook spaghetti until el dente. Warm plates in the oven then spoon sauce and meatballs onto spaghetti and serve.

WINE
Tonight we paired this dish with Amayna sauvignon blanc from Chile. An swesome white that Rod discovered at Gordon Ramsay's Maze in London, UK. It goes for about $25/bottle in Calgary.