Spaghetti and Meatballs

SERVES 4 Persons  PREPARATION TIME 40 min.
COOKING TIME 40 min. 

INGREDIENTS

  • 750g minced meat (mixture beef, pork & veal)
  • 1 ½ tbs parsley, chopped
  • 1 small garlic clove, minced
  • Salt and pepper
  • ¼-½ tsp chilli flakes
  • 1 ½ cups breadcrumbs*
  • 1 extra large egg (or 2 small eggs)
  • 1 ½ cups water or chicken stock
  • ¾ cup finely grated cheese (parmesan and pecorino mixture)
  • Light olive oil, for frying

FOR THE SUGO:

  • 1 brown onion
  • 2 cloves garlic
  • 700ml basil passata
  • 400g finely diced tinned tomatoes
  • 1 tsp sugar (optional)
  • 2 bay leaves
  • Salt and pepper

TO SERVE:

  • Spaghetti

METHOD

  1. Mix all meatball ingredients together and roll into golf ball sized balls.
  2. Heat oil in Pure Cookware 2.8L Sauteuse over a medium heat; add meatballs in batches, cooking for 3-4 minutes on each side, until golden brown. Remove meatballs and place onto paper towel to remove excess oil. Set aside. Drain excess oil from cookware and discard.
  3. To make sugo, add onion and garlic into Sauteuse. Once translucent add all remaining ingredients. Place on Cover set to Steam Release. Allow to simmer for 20 minutes. Place meatballs into sauce and allow to cook for another 5-10 minutes.
  4. Serve with spaghetti