Classic Spaghetti and Meatballs

with Parmesan and Fresh Herbs

Ingredients

Meatballs

• 750 g beef mince
• 1 small onion, grated (lightly squeezed)
• 3 cloves garlic, minced
• 1 cup breadcrumbs
• 1 egg
• 1/2 cup grated parmesan
• 2 tbsp olive oil or 30 g melted butter
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp chilli flakes (optional)
• Handful fresh parsley, chopped

Tomato Sauce

• 2 tbsp olive oil
• 1 onion, finely diced
• 3 cloves garlic, minced
• 2 tsp tomato paste
• 2 x 400 g crushed tomato tins
• 1 tsp sugar
• Salt and pepper
• Splash red wine or beef stock

Pasta

• 500 g dried spaghetti, or fresh made

Garnish

• Extra parmesan
• Fresh parsley

Method

Make the Sauce

1. Heat olive oil in a pan
2. Add diced onion, cook until soft
3. Add garlic, cook 30 seconds
4. Add tomato paste, cook until dark and sticky
5. Add crushed tomatoes, sugar, salt and pepper
6. Add wine or stock if using
7. Simmer on low heat

Make the Meatballs

1. Combine all meatball ingredients in a bowl
2. Mix firmly until mixture tightens slightly and holds together

Roll Meatballs

1. Roll into firm, compact balls (golf ball size)
2. Lightly compress to hold shape
3. Rest 5-10 minutes

Brown Meatballs

1. Heat olive oil in a pan over medium-high heat
2. Brown meatballs on all sides until crust forms
3. Remove from pan

Simmer Meatballs

1. Add meatballs to sauce
2. Simmer gently for 25-35 minutes
3. Avoid stirring too much

Cook the Pasta

1. Boil salted water
2. Cook pasta per packet instructions
3. Reserve 1/2 cup pasta water, then drain pasta

Finish the Sauce

1. Add a splash of reserved pasta water as needed
2. Taste and adjust seasoning
3. Optional: small splash of vinegar
4. Add extra parmesan if needed

Plating

1. Twist pasta into centre of bowl
2. Spoon sauce over and around the pasta
3. Place meatballs on top
4. Finish with parmesan and fresh parsley