Easy Spaghetti & Meatballs
A warm, comfort-food classic featuring tender homemade meatballs simmered in a rich tomato sugo and served over perfectly cooked spaghetti. Simple, delicious, and always a hit.
Equipment
- Dutch oven or heavy based saucepan
Ingredients
Sugo Sauce
- 1 ½ tablespoons olive oil
- 1 small brown onion, finely chopped
- 1 large clove garlic, finely chopped
- ¼ cup red wine
- 700ml jar tomato passata sauce (I used Mutti brand)
- 1 fresh bay leaf
- 2 sprigs fresh thyme
Meatballs
- 1 cup fresh breadcrumbs (See Note 2)
- ⅓ cup milk
- 500g packet beef and pork mince (sometimes called 'Bolognese Mince')
- 1 egg, lightly beaten
- 2 cloves garlic, grated
- ¼ cup finely grated parmesan cheese
- 2 tablespoons finely chopped parsley
- 2 teaspoons finely chopped oregano (or 1 teaspoon dried)
Pasta
- 500g dried spaghetti of choice
To Serve
- Freshly grated parmesan cheese
- Fresh basil leaves
- Extra virgin olive oil (optional)
Instructions
SUGO SAUCE
- Heat olive oil in a Dutch oven or heavy based saucepan over medium heat until hot. Add onion and saute for 5 minutes or until softened. Add garlic and continue cooking for 5 minutes. Pour over red wine and cook for 3-5 minutes or until the wine has reduced by one-third.
- Add the passata, bay leaf and thyme. Bring gently to the boil then season well with salt and pepper. Remove from the heat and set aside.
MEATBALLS
- Place breadcrumbs into a large bowl. Add milk and stir to combine. Set aside for a few minutes or until the milk has been absorbed.
- Add all the remaining meatballs ingredients to the breadcrumb mixture and season well with salt and pepper. Using your hands, mix well. Roll mixture into small golf ball size balls and set aside.
- Heat a little oil in a non-stick frying pan over medium-high heat. Add half the meatballs and cook, turning occasionally, for 4-5 minutes or until lightly golden all over. Set aside and repeat with remaining meatballs.
- Transfer all the meatballs, along with any juices, to the sugo sauce. Gently stir to combine then return the pan to a medium heat. Bring to a simmer, then cover partially with a lid, reduce heat to the low and cook, stirring occasionally, for 1 hour or until the meatballs are very tender. Taste and season if required.
TO SERVE
- Meanwhile, bring a large saucepan of salted water to the boil. Add spaghetti and cook, according to packet directions or until al dente. Drain and divide amongst serving bowls or plates.
- Spoon meatballs over the spaghetti. Top with lots of parmesan cheese and garnish with basil leaves and olive oil if desired. Enjoy!
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml and 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - BREADCRUMBS
White bread gives the best texture when making fresh breadcrumbs, but any bread will do. If you’re short on time, swap in panko crumbs instead — just use ½ cup panko and keep the milk amount the same. The meatballs won’t be quite as tender, but they’ll still work beautifully and it’s a great time-saver.