Classic Italian Meatballs, Spaghetti & Tomato Sauce

A filling meal that's simple to make.

Ingredients


  • sauce
  • 1 can chopped tomatoes
  • ½ medium sized onion
  • 4-5 mushrooms (sliced thinly)
  • 2 cloves of garlic
  • 1 tsp dried mixed herbs
  • 125 ml cream (optional)
  • seasoning
  • 350 g spaghetti
  • meatballs
  • 700 g lean minced beef
  • ½ medium sized onion
  • 1 clove of garlic
  • 50 g fine white breadcrumbs
  • 1 dessertspoon grated parmesan (optional)
  • freshly chopped parsley
  • 1 egg
  • ½ teaspoon of ground cinnamon

Method

  1. The meatballs are very simple to make and will be ready in no time.
  2. Finely dice the onion and garlic it in with the meat. Add all the other ingredients and use the egg to bind them together.
  3. Using some flour mould the meatballs into the desired shapes-they should weigh about 3ozs/75g each.
  4. Heat a large pan with a little oil and cook for 3-4 minutes on the pan and then transfer to the oven for an additional 12-15 minutes to ensure that they are thoroughly cooked.
  5. Boil the spaghetti in accordance to the packet instructions for 9-11 minutes.
  6. Meanwhile return to the pan in which you have cooked the meatballs and fry the onion, mushroom and garlic until nice and soft.
  7. Mix in the mixed herbs and the chopped tomatoes. Allow the mixture to bubble away for about 10 minutes. If using the cream add to the sauce now to enrich it.
  8. Adjust the seasoning and once they are cooked add the meatballs to the sauce. Serve on top of some hot spaghetti. Sprinkle with freshly grated parmesan cheese.




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