Looking for a delicious recipe? This spaghetti and meatballs dish is sure to please! A family favourite, this recipe has been handed down from various generations
Blitz the bread to create breadcrumbs and finely chop the onion and two cloves of garlic
In a large bowl, mix the pork and beef mince (I mix with my hands)
Add the Grana Padano/parmesan cheese, the chopped garlic, breadcrumbs and half of the chopped onion.
Add one egg to the bowl, season with salt and pepper and mix. You should feel it starting to come together now. This is when you can start creating the meatballs.
Heat the olive oil in a frying pan, and fry the meatballs in two batches. Turn for 5-10 minutes until golden brown.
Grab a baking tray and carefully place the meatballs on to here and then fry the second batch.
Heat the oven at around 180ºC whilst you’re frying the second batch of meatballs.
Once all of the meatballs are on the baking tray, place them in the oven for approximately 20 minutes to cook through.
Whilst the meatballs are cooking, you can start the fresh tomato passata. Heat 1 tablespoon of olive oil in a large saucepan, and add the remainder of chopped onion, the punnet of plum tomatoes, garlic, oregano and cook down for 5-10 minutes.
The tomatoes should start softening now. I gently crush mine with a potato masher to avoid harsh lumps.
Add the tin of chopped tomatoes and sugar—cook for a further 5 minutes.
Season the sauce with a bit of salt and pepper and some chopped fresh basil (to your taste)
Remove the meatballs from the oven and carefully add to the tomato sauce. Stir in the meatballs and leave on low heat.
Bring some water to a boil and add the spaghetti, again, cooking the pasta to your preferred taste. I usually cook it for around 15 minutes – not too soggy! When ready, drain the pasta and plate up. Bon appetite!
Notes
Like true Italiano’s, we enjoy our pasta with a glass of wine. My nan approves and even said it tasted better than hers! Huge compliment.