You will need
- Large pot
- Hand blender
- Large bowl
- Roasting tray
- Colander
- Small ladle
Ingredients
Serves 4
- 400g dry spaghetti pasta
- 40g grated parmesan cheese
For the meatballs
- 250g minced beef
- 250g minced pork
- 1 tbsp of dijon mustard
- 1 tbsp of dried oregano
- 1 tbsp of dried basil
- 1 garlic clove, minced
- 1 tsp of ground cumin
- ½ of ground cinnamon
- 1 large free-range egg
- 1 tsp of freshly ground black pepper
- 1 tsp of salt
For the tomato sauce
- 800g chopped tin tomatoes
- 1 medium size onion, peeled and finely diced
- 2 garlic clove, minced
- 1 red chilli pepper, finely diced
- 1 bunch of fresh basil
- 2 tbsp of rapeseed oil
- Freshly ground black pepper
- Salt
Garnish
- Fresh basil leaves
Preparation Method
100 minutes
- Preheat the oven to 170˚C/Gas mark 3.
- To make tomato sauce heat in a large pot with thick bottom rapeseed oil over medium-high heat. Add chopped onion, minced garlic and chilli pepper, saute until are softened.
- Pour tin tomatoes into the pot and gently bring to the boil, reduce heat and simmer for 15 minutes.
- Add fresh basil and using a hand blender blitz the sauce until smooth and creamy. Finish seasoning with salt and freshly ground black pepper. Set aside till needed.
- Place all ingredients for meatballs into a large bowl. Use clean hands or wear plastic gloves to mix thoroughly together.
- Using your hands, form the mixture into 12 meatballs and place them on the roast tray.
- Pour tomato sauce into the roast tray over meatballs, make sure they covered by the sauce. Cover loosely with tin foil and place in the oven for 30 minutes.
- Meanwhile, cook spaghetti pasta in a medium size pot of boiling salted water until al dente.
- Drain the pasta using a colander and divide into portions, on the top of each portion place 3 meatballs. Pour over the remaining sauce and sprinkle over grated parmesan cheese. Garnish with fresh basil leaves and serve straight away.