Spaghetti and Meatballs

1 Medium 12345

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

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



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.


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.


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.


Toss cooked meatballs and spaghetti through the sauce and serve with parmesan cheese.