Spaghetti with Meatballs

I have yet to come across someone who doesn’t like pasta, have you? Well, this spaghetti and meatballs recipe is not only filling and family-friendly, but also a wonderful winter-warming recipe.

How to Make Spaghetti with Meatballs

How to Make Meatballs

Step 1: pour milk over the diced bread and crumble it between your fingers.

Step 2: add salt, black pepper, and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

Step 3: roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

Step 4: heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

Step 5: bring water to a boil while the meatball sauce thickens

Step 6: drain the pasta and add it to the meatball sauce. Sprinkle in the grated cheese, mix and serve.

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Spaghetti with meatballs

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lunch/dinner – Italian & International

By Angela – Serves: 3

Prep Time: 15 minutes – Cooking Time: 40 minutes – Total Time: 55 minutes

A filling serving of spaghetti with meatballs that are tender and succulent from the richly simmered passata with vegetables. Perfect winter warmer or packed lunch recipe

Ingredients

• MEATBALLS
• 2 slices of white bread
• 40ml (1/4) cup milk
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 45g grated parmigiano reggiano
• 1 small egg
• 200g minced beef
• 1 cup sunflower oil
• olive oil
• SAUCE
• olive oil
• 1 small brown onion (finely diced)
• 1 carrot (finely diced)
• 1 celery stick (finely diced)
• 600ml passata (tomato puree)
• 50g grated parmigiano for serving
• 300g spaghetti
• salt

Instructions

1

Pour milk over the diced bread and crumble it between your fingers.

2

Add salt, black pepper and the egg to the bread, mix, then tip in the minced meat and ensure it’s evenly mixed with the breadcrumb mixture

3

Roll each meatball into a bite-sized piece. Heat the oil to an optimum frying temperature and fry the meatballs over medium heat until golden brown overall

4

Heat the pan over medium heat. Drizzle oil into the pan, sauté the onions until translucent then tip in the celery and carrots to cook and soften for about 5 minutes before pouring in the Passata (tomato purée) and meatballs. Reduce the heat to low and let simmer for 20 minutes.

5

Bring water to a boil while the meatball sauce thickens. Add salt to the water and cook the pasta until al dente

6

Drain the pasta and add it to the meatball sauce while it is off teh stove. Sprinkle in the grated cheese, mix and serve.