Spaghetti and Meatballs

Name: Spaghetti and Meatballs
Total time: 50 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g (14 oz) spaghetti; 500g (1 lb) ground beef and pork mix; 60g (1/2 cup) breadcrumbs soaked in 60ml milk, plus 1 large egg; 50g (1/2 cup) grated Parmesan cheese and 2 cloves garlic (minced); 700g (24 oz) tomato passata and 1 small onion (diced); 2 tbsp olive oil and fresh basil

Tender beef-and-pork meatballs simmered in tomato sauce over spaghetti — the Italian-American comfort classic.

50 minutes

Serves 4

Lunch/Dinner

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Mix the Meatballs: Combine the ground meat, soaked breadcrumbs, egg, Parmesan cheese, half the garlic, salt, and pepper. Mix gently and roll into golf-ball-sized meatballs.

2
Sear: Brown the meatballs in olive oil on all sides in a large pan, then set aside (they will finish cooking in the sauce).
3
Start the Sauce: In the same pan, soften the onion and remaining garlic for 5 minutes. Pour in the passata, season, and add a few torn basil leaves.
4
Simmer: Return the meatballs to the sauce, cover, and simmer gently for 20-25 minutes until cooked through and the sauce has thickened.
5
Cook the Pasta: Boil the spaghetti in salted water until al dente and drain.
6
Serve: Pile the spaghetti onto plates, spoon over the meatballs and sauce, and finish with extra Parmesan cheese and basil.

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