Spaghetti and Meatballs

By Kitchen Sanctuary · 90 min

Ingredients

Instructions

1. Preheat the oven to 200°C / 400°F (fan).
2. Mix the meatball ingredients by hand in a bowl, combining gently without overworking. Shape into golf-ball-sized balls and place on a baking tray.
3. Bake for 20 minutes, checking near the end and lowering the heat slightly if they darken too much.
4. Bring water to the boil for the spaghetti.
5. Meanwhile, fry the onion in olive oil over medium heat for about 5 minutes until softened.
6. Add the garlic, celery and red pepper and cook for 2 more minutes.
7. Add the red wine and let it bubble for a couple of minutes.
8. When the water is boiling, cook the spaghetti for about 12-13 minutes, or per package instructions.
9. Add the chopped tomatoes, tomato purée, sugar, oregano, salt and pepper to the sauce, bring to the boil, then simmer gently until the meatballs and pasta are ready.
10. Drain the spaghetti, reserving a cup of cooking water. Toss the pasta into the sauce with tongs, adding some cooking water if you want it looser.
11. Add the meatballs to the pan and turn them gently so they are coated in sauce.
12. Divide between plates and top with grated parmesan and chopped parsley or basil.

Summarized from Kitchen Sanctuary's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseTomatoBell pepperParmesan cheeseCelery