Spaghetti with meatballs

An Italian classic and a British favourite, this delicious dish of Garofalo Spaghetti and homemade meatballs will be a firm favourite with all the family.

Preparation Time

30"

Portions

4

Difficulty

Low

Ingredients

  • 320g Garofalo Spaghetti

  • 4 slices of white bread

  • 60ml Milk

  • Chopped parsley

  • 400g minced beef

  • 2 tbsp Parmesan, grated

  • 1 egg

  • 2tbsp Olive oil

  • 1 onion, chopped

  • 2 tins of finely chopped tomato

  • Basil, salt and pepper to taste

Product used

Preparation

  • 1

    - Blend your sliced bread in a food processor to create bread crumbs.

  • 2

    - Soak the breadcrumbs with the milk and stir well.

  • 3

    - Combine together the breadcrumb and milk mixture with the parsley, minced beef, parmesan and egg in a large bowl until all ingredients are incorporated together.

  • 4

    - Roll the mixture into individual balls, just smaller than a ping pong ball.

  • 5

    - To make the sauce, heat the oil over a low heat. Add the onions and sauté for 5 minutes. Next add the chopped tomatoes, basil and seasoning. On a low heat cook for a further 10 minutes.

  • 6

    - When you have a sauce you are happy with add the meatballs, cover and allow to simmer for 10 minutes.

  • 7

    - Flip the meatballs so the other side cooks in the sauce too. Cover again and cook for a further 10 minutes.

  • 8

    - Whilst the meatballs are cooking bring a sauce pan of water to the boil (at least one litre per 100g of pasta). Once boiling add a good quantity of rock salt along with the Spaghetti. Cook for 9 minutes stirring as it cooks.

  • 9

    - Once the pasta is cooked, drain well and add to the meatballs pan. Stir well to ensure the pasta finishes cooking and is fully coated in the sauce.

  • 10

    - Divide between 4 warmed bowls and serve with a sprinkle of parmesan and basil.