Spaghetti with Meatballs

A comforting Italian-inspired classic combining tender homemade meatballs, al dente spaghetti and a rich, thick tomato sauce. Finished with freshly grated Parmesan and fragrant basil, it makes a generous family meal that is both satisfying and full of flavour.

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Ingredients

Meatball Ingredients:

500 g minced beef
1 small onion finely diced
2 cloves garlic finely chopped
50 g breadcrumbs
1 large egg free range
40 g Parmesan finely grated
2 tbsp fresh parsley finely chopped
1 tsp dried oregano
½ tsp salt
½ tsp black pepper
2 tbsp olive oil

Tomato Sauce Ingredients:

2 tbsp olive oil
1 small onion finely chopped
2 cloves garlic finely chopped
800 g chopped tomatoes
2 tbsp tomato purée
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar optional
salt to taste
black pepper to taste
150 ml water

Serving Ingredients:

400 g spaghetti
50 g Parmesan freshly grated
basil leaves
black pepper sprinkling
olive oil drizzle

Instructions

Place the minced beef in a large bowl. Add the onion, garlic, breadcrumbs, egg, Parmesan, parsley, oregano, salt and black pepper. Mix gently with your hands until everything is evenly combined. Avoid overworking the mixture, as this can make the meatballs firm.
500 g minced beef, 1 small onion, 2 cloves garlic, 50 g breadcrumbs, 1 large egg, 40 g Parmesan, 2 tbsp fresh parsley, 1 tsp dried oregano, ½ tsp salt, ½ tsp black pepper
Divide the mixture into roughly 20 equal portions and roll each one between your palms to create neat meatballs. Place them on a plate while you prepare the pan.
Heat the olive oil in a large, deep frying pan over medium heat. Add the meatballs in batches if necessary, making sure not to overcrowd the pan. Brown them on several sides for around 6–8 minutes. They do not need to be completely cooked through at this stage. Remove them from the pan and set aside.
2 tbsp olive oil
Using the same pan, add the olive oil, the chopped onion and cook gently for 4–5 minutes until softened. Add the garlic and cook for another minute. Stir in the tomato purée and cook for about 30 seconds.
1 small onion, 2 cloves garlic, 2 tbsp tomato purée, 2 tbsp olive oil
Pour in the chopped tomatoes and water. Add the oregano, dried basil and sugar if using. Season with salt and black pepper, then stir everything together.
800 g chopped tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp sugar, salt, black pepper
Return the browned meatballs to the sauce. Reduce the heat to low, cover loosely and simmer for approximately 25–30 minutes. Stir occasionally and turn the meatballs gently so they cook evenly and become coated in the rich tomato sauce.
While the sauce is simmering, bring a large saucepan of salted water to the boil. Add the spaghetti and cook according to the packet instructions until al dente. Before draining, reserve a small cup of the pasta water.
400 g spaghetti, 150 ml water
Drain the spaghetti and add it to the tomato sauce, or place the spaghetti on individual plates and spoon the meatballs and sauce over the top. If the sauce feels particularly thick, add a splash of the reserved pasta water.
Sprinkle generously with freshly grated Parmesan and scatter over fresh basil leaves. Finish with a little freshly ground black pepper and, if desired, a light drizzle of olive oil.
50 g Parmesan, basil leaves, black pepper, olive oil
Bring the spaghetti with meatballs to the table while piping hot. Serve with extra Parmesan and crusty bread for mopping up the remaining tomato sauce.

Equipment

Notes

Tips:

Use beef with a little fat in it for more tender and flavoursome meatballs.

Do not pack the meatball mixture too tightly when shaping.

Browning the meatballs first adds considerably more flavour to the finished sauce.

Keep the tomato sauce at a gentle simmer rather than allowing it to boil vigorously.

Cooking the spaghetti until al dente gives the dish much better texture.

Freshly grated Parmesan makes a noticeable difference to the finished dish.

Add the basil at the end so its fresh aroma remains bright.

Nutrition