Spaghetti and Meat Balls in Herbed Tomato Sauce

Difficulty:

Preparation Time: 15 mins
Cooking Time: 120 - 90 mins
Serves: 6

Meal Occasion: Main course
Classification: Pasta
Region: Australia
Pasta Shape: spaghetti

Substitute Shape:

Instant Spaghetti, Tubular Spaghetti, Thick Spaghetti

Ingredients

For the Meatballs:

1 egg, lightly beaten

1 ½ cups (100 g) bread crumbs

1 beef stock cube, crumbled

2 cloves garlic, crushed

1 onion, chopped

2 tablespoons grated parmesan cheese

750g minced lamb

plain flour

2 tablespoons olive oil

For the Sauce

1 beef stock cube, crumbled

1 tablespoon chopped fresh oregano

1 ½ tablespoons chopped fresh basil

2 tablespoons tomato paste

1 tin (410 g) peeled tomatoes, crushed

1 clove garlic, crushed

1 onion, chopped

1 tablespoon olive oil

1 cup water

1 teaspoon sugar

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The Copyright for this recipe has been assigned to and is held by San Remo.

Combine mince, onion, garlic, stock cube, bread crumbs and egg in a bowl. Roll suitable amount (1 tablespoon) into a ball and repeat with all the mixture, cover and refrigerate 30 minutes.
Toss meatballs into flour, shake off excess flour and fry in hot oil until well browned all over; drain on absorbent paper.

Sauce

Heat oil in pan, add onion and garlic and cook until brown. Stir in tomatoes, tomato paste, herbs, stock cube, water and sugar. Bring to boil and simmer for 30 minutes.
Cook spaghetti according to packet directions, drain and keep warm.
Just before serving, add meatballs to sauce, cover, simmer for 10 minutes or until meatballs are tender.
Serve spaghetti with meatball sauce and sprinkling of cheese, hot.

© San Remo Macaroni Company Pty Ltd 2007 – 2013
The Copyright for this recipe has been assigned to and is held by San Remo.