Spaghetti and Meatballs

By Kitchen Sanctuary · 45 min

Ingredients

Instructions

1. Preheat the oven to 200°C/400°F (fan).
2. Mix the meatball ingredients by hand until just combined; don't overwork them or they will turn tough.
3. Shape into balls about the size of a golf ball and place on a baking tray.
4. Bake for 20 minutes, watching toward the end and lowering the oven a little if they darken too much.
5. Put water on to heat for the spaghetti.
6. While the meatballs bake, fry the onion in olive oil over medium heat for about 5 minutes, until softened.
7. Add the garlic, celery and red pepper and cook for 2 more minutes.
8. Add the red wine and let it bubble for a couple of minutes.
9. When the water boils, cook the spaghetti for about 12-13 minutes, or per pack instructions.
10. Add the tinned 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.
11. Drain the spaghetti, reserving a cup of cooking water. Toss the spaghetti into the sauce with tongs, adding some cooking water if you want a looser sauce.
12. Add the meatballs to the pan and turn them gently so they are coated in sauce.
13. Divide between plates and top with grated parmesan and a little parsley or basil.

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

More recipes with

GarlicOnionEggCheeseTomatoBell pepperParmesan cheeseCelery