COOKING WITH KARZ: Dripping, juicy, unapologetic-The ultimate spaghetti temptation

The meatballs come hot, round, dripping with flavour, rolling in like lovers with no shame.

Then the sauce, red, wet and sticky, coats everything in its messy lust until the whole plate moans under your fork. One twirl and the strands strangle the meatballs, pulling them close, and when they slide it into your mouth, the burst of juice, the splash of sauce, the slip of pasta makes you close your eyes and groan like you’ve been ruined.

Spaghetti: Long, slick and teasing

It boils, softens, turns pliable and slippery. Each strand winds around your fork like it knows exactly what it’s doing. It clings to the sauce, wrapping the meatballs tight, refusing to let them go. It’s foreplay in every slurp.

Meatballs: Thick, juicy and shameless

Minced meat rolled tight, spiced dirty, browned until the outside blushes and the inside stays juicy. They sizzle, moan and sweat in the pan, dripping into the sauce, soaking up every drop of red. Every bite bursts, hot juice running down your lips, and you just can’t help but lick it up.

Sauce: Wet, messy and irresistible

It clings, it drips, it stains. Onions, garlic, tomatoes and spice melt into each other, turning into a thick, red, filthy mess that refuses to stay on the plate. It coats your fork, your lips, your tongue, until you’re dripping in it.

Tips

• Roll your balls tight, firm enough to hold but soft enough to burst in the mouth

• Fry them golden before drowning them in sauce, dirty boys deserve to sweat before they get wet

• Don’t let the spaghetti overcook, keep it slippery but firm, ready to wrap and squeeze

• Keep it messy, let the sauce drip down your lips and don’t bother wiping too soon

Warning

Once they see you biting into hot, juicy balls, sauce dripping from your lips, spaghetti hanging wet from your mouth, they won’t just crave the food. They’ll crave you, filthy, messy, dripping and begging to be eaten whole.

Ingredients

• 400g minced beef

• 1 egg

• 1/2 cup breadcrumbs

• 3 garlic cloves, crushed

• 2 onions, finely chopped

• 4 tomatoes, blended

• 1 tsp oregano, 1 tsp chili flakes, 1 tsp paprika, salt and pepper to taste

• 250g spaghetti

• 3 tbsp oil

• Parmesan or cheddar cheese, optional

Method

1.     Mix minced beef, breadcrumbs, egg, garlic, salt and pepper, roll into balls tight and round

2.     Fry the balls in hot oil until golden and blushing, remove and keep aside

3.     In the same pan, fry onions and garlic until wet and fragrant, add tomatoes and spices, stir slow until it becomes a thick, red, dirty sauce

4.     Slide the balls back into the sauce, let them soak, sweat and simmer until juicy and dripping

5.     Boil spaghetti until slick and eager, drain, then toss it into the sauce, let every strand wrap around the balls and cling tight

6.     Serve hot, messy, steaming, topped with cheese if you want to push it over the edge