A delicious big bowl of pasta is exactly what the doctor ordered as we make it through that last little bit of cold nights.


And who doesn’t love whipping up a traditional spaghetti and meatballs to enjoy with the family, friend or just for yourself.


The great thing about cooking up a big batch of pasta sauce is having leftovers for lunches, dinner and something to enjoy for future meals.


This recipe is absolutely delicious.


What you’ll need:


750g beef mince
1 cup (70g) fresh breadcrumbs
1 egg, lightly beaten
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
2 tablespoons olive oil
375g spaghetti
basil leaves, to serve

Tomato sauce

2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1½ cups (375ml) passata
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary





Combine beef mince, breadcrumbs, egg, sage and rosemary in a large bowl. Season and roll tablespoons of mixture into balls. Heat oil in a large frying pan on medium.


Cook meatballs for 6 minutes, until browned all over and cooked through. Set aside.


To make tomato sauce, heat oil in a large saucepan on medium. Pan-fry onion and garlic for 3 minutes, until soft. Add passata, 1½ cups water and herbs. Bring to boil. Simmer, uncovered, for 5 minutes and season. Add meatballs and cook for another 5 minutes.


Meanwhile, cook spaghetti in a large saucepan of boiling salted water according to packet directions. Drain. Top with meatballs and scatter with basil.


Enjoy while you browse through our latest properties for sale HERE

Please follow and like us:
Follow by Email