Spaghetti and Meatballs
1
Medium
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Serves 4-6
2 tbsp Bertolli Originale Extra Virgin Olive Oil
1 brown onion, finely chopped
2-3 cloves of garlic, crushed
4 tbsp tomato paste
1 tsp each dried basil and oregano
2 x 400g tins crushed tomatoes
Splash of red wine (optional)
500g packet spaghetti, prepared according to packet instructions
Parmesan cheese, to serve
MEATBALLS
3 slices stale bread, blended
250g pork mince
250g beef mince
1 clove garlic
1 egg
1 brown onion, finely chopped
1 tbsp finely chopped parsley
60ml Bertolli Originale Extra Virgin Olive Oil
Sea salt and freshly cracked black pepper
STEP 1
To make meatballs, combine all ingredients (except olive oil) and use clean hands to mix very well. Roll into small meatballs, about 1 heaped tbsp each. Heat olive oil in a large frypan over low-medium heat and fry meatballs in batches, until golden and cooked through. Drain on paper towel.
STEP 2
To make the sauce, heat oil in a medium saucepan over medium heat. Add onion and saute gently, stirring, until softened. Add garlic, stir to combine then add tomato paste and cook, stirring, for 1 min.
STEP 3
Add herbs and tin tomatoes. Fill one of the tomato tins with water and add to the tomato sauce. Season generously, add a splash of red wine (if using) then bring to the boil, reduce heat to simmer and allow to cook gently for 8-10 mins to reduce and for flavours to intensify.
STEP 4
Toss cooked meatballs and spaghetti through the sauce and serve with parmesan cheese.
