Spaghetti and Meatballs

Spaghetti and meatballs with ingredients
A classic!


  • 400g dried spaghetti

For the sauce:

  • ¼ cup extra virgin olive oil
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • ½ cup red wine
  • 1.4 litres tomato passata
  • 2 bay leaves
  • 2 thyme sprigs
  • Parmesan rind (optional)

For the meatballs:

  • 700 gm minced veal
  • 300 gm minced pork
  • 50g pine nuts, toasted
  • 100g Parmesan, finely grated
  • 3 garlic cloves, finely chopped or grated
  • ½ cup panko breadcrumbs
  • 1 egg
  • Small handful parsley, chopped
  • Small handful marjoram or oregano, chopped
  • 10cm rosemary sprig, leaves picked and finely chopped
  • 4 thyme sprigs, leaves picked
  • 2 ½ tsp sea salt flakes, crushed
  • ⅛ tsp finely grated nutmeg
  • Olive oil, to fry


  1. First, prepare the sauce. Heat olive oil in a large saucepan over medium.
  2. Add onion and sauté until translucent (around 5 mins).
  3. Add garlic and sauté until tender (around 5 mins).
  4. Add wine and cook until reduced by half (around 4 mins).
  5. Add tomato passata, herbs and Parmesan rind and bring to a simmer.
  6. Season to taste with salt and pepper, then set aside.
  7. Prepare meatballs. Combine all ingredients in a bowl and mix.
  8. Roll meatballs and place on a tray.
  9. Heat ½ cup olive oil in a large frying pan over high heat.
  10. Sear meatballs in batches, turning, until meatballs are golden (around 3 mins).
  11. Add meatballs to sauce, cover with a lid ajar and simmer on the stove for 2 hours - or 6-8 hours on low in a slow cooker is 👌
  12. Meanwhile, cook spaghetti in a large pot of boiling, salted water until al dente.
  13. Toss pasta through meatballs and sauce. Serve with extra Parmesan.

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