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

 

 

Method:

 

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