Spaghetti & meatballs

Pasta recipe for 4 - 8 people, takes only 30 mins; recipe has pork sausage, beef mince, onion, parsley, parmesan, breadcrumb, egg, olive oil, spaghetti, olive oil, garlic clove, chopped tomato, red wine, caster sugar, parsley and basil leaf.

Spaghetti & meatballs

Spaghetti & meatballs

Recipe by Chef Soomro Course: Pasta
Servings

4 - 8

servings
Prep time

30 mins

Ingredients

  • Pork Sausage: 8 good-quality pork sausages
  • Beef Mince: 1kg beef mince
  • Onion: 1 onion, finely chopped
  • Parsley: 1/2 a large bunch flat-leaf parsley, finely chopped
  • Parmesan: 85g parmesan, grated, plus extra to serve if you like
  • Breadcrumb: 100g fresh breadcrumbs
  • Egg: 2 eggs, beaten with a fork
  • Olive Oil: olive oil, for roasting
  • Spaghetti: spaghetti, to serve (you'll need about 100g per portion)
  • Garlic Clove: 4 garlic cloves, crushed
  • Chopped Tomato: 4 x 400g cans chopped tomato
  • Red Wine: 125ml red wine (optional)
  • Caster Sugar: 3 tbsp caster sugar
  • Basil Leaf: few basil leaves (optional)

Directions

  1. First make the meatballs. Split the skins of 8 good-quality pork sausages and squeeze out the meat into your largestmixing bowl.
  2. Add 1kg beef mince, 1 finely chopped onion, 1/2 large bunch flat-leaf parsley, 85g grated parmesan, 100g fresh breadcrumbs, 2 beaten eggs and lots of seasoning. Get your hands in and mix together really well - the more you squeeze and mash the mince, the more tender the meatballs will be.
  3. Heat oven to 220C/200C fan/gas 7.
  4. Roll the mince mixture into about 50 golf-ball-size meatballs. Set aside any meatballs for freezing, allowing about 5 per portion, then spread the rest out in a largeroasting tin- the meatballs will brown better if spaced out a bit.
  5. Drizzle with a little oil (about 1 tsp per portion), shake to coat, then roast for 20-30 mins until browned.
  6. Meanwhile, make the sauce. Heat 3 tbsp olive oil in yourlargest pan. Add 4 crushed garlic cloves and sizzle for 1 min.
  7. Stir in four 400g cans chopped tomatoes, 125ml red wine, if using, 3 tbsp caster sugar, 1/2 a large bunch flat-leaf parsley and seasoning. Simmer for 15-20 mins until slightly thickened.
  8. Stir in a few basil leaves, if using, spoon out any portions for freezing, then add the cooked meatballs to the pan to keep warm while you boil the spaghetti (you'll need about 100g per portion).
  9. Spoon the sauce and meatballs over spaghetti, or stir them all together and serve with extraparmesanand a few basil leaves, if you like.