About this recipe:Once you make this Italian pasta dish, it will become a firm favourite. Spaghetti is topped with homemade meatballs in a tomato sauce. Enjoy with a liberal sprinkling of Parmesan, if desired.
3 tablespoons olive oil
125g chopped onion
4 cloves garlic, finely chopped and divided
500g tomato puree
100g granualted sugar
4 tablespoons chopped fresh oregano, divided
1 dried bay leaf
salt and pepper to taste
450g minced beef
55g Italian seasoned breadcrumbs
4 tablespoons chopped fresh parsley
2 eggs, lightly beaten
40g grated Parmesan cheese
450g uncooked spaghetti
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Heat oil in a large saucepan over medium heat and cook the onion until lightly brown. Mix in 2 cloves garlic and cook 1 minute. Stir in passata, tomato puree, water, sugar, half of the oregano and bay leaf. Season with salt and pepper. Bring to the boil, reduce heat to low and simmer while preparing meatballs.
In a bowl, mix the minced beef, breadcrumbs, remaining oregano, remaining garlic, parsley, eggs and cheese. Season with salt and pepper. Roll into 2.5cm balls and drop into the sauce. Cook 40 minutes in the sauce or until internal temperature of meatballs reaches a minimum of 72 degrees C.
Bring a large pot of lightly salted water to the boil and stir in the spaghetti. Cook 8 to 10 minutes, until al dente and drain. Serve the meatballs and sauce over the cooked spaghetti.