About this recipe:A twist on the normal spaghetti bolognese! Although this takes a little longer than just browning mince, the dish is automatically transformed into something more special and exciting, so it is definitely worth it. I made half the meatballs with lamb mince and half the meatballs with beef mince (just what we had in the freezer) which made it even more interesting because there were two different flavours of meat.
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Method Prep:15min › Cook:25min › Ready in:40min
Cook the pasta according to packet instructions.
In a large bowl combine the mince, 1 clove crushed garlic, 1 chopped onion, parsley, salt, pepper and egg. Mix well and shape into approximately 12 medium sized balls.
Heat olive oil in a large fry pan over medium heat. Fry the meatballs, turning occasionally, until evenly browned and cooked in the centre, about 10 minutes; set aside.
Cook and stir the remaining garlic and onion over medium-high heat until softened, about 5 minutes. Add the red pepper and continue to cook an additional 3 minutes. Stir in the passata and season with basil, Parmesan cheese, salt and pepper.
Return the meatballs to the sauce and heat through, about 5 minutes. Serve over the pasta and garnish with additional basil and Parmesan cheese.