Our Winter nights in Sydney has been cold with most nights all I want to do is curl underneath a blanket with the heater on. It is weather for rustic meatballs and spaghetti. With most recipes I’ve seen on spaghetti and meatballs for some reason, the meatballs are fried in the pan which means I have to curl out of my blanket and stand and watch the stove. So this is a recipe that is baked, slow cooked in the oven and just put the timer on and you should have a rich, rustic hearty saucy meatball spaghetti dish in under an hour. The advantage of oven baking is that you don’t need to stand and watch over the fry pan. I discovered my inner Italian with a spaghetti and meatballs baked dish using Val Verde Passata.
INGREDIENTS
1 packet spaghetti
700g ground beef
1/4 cup finely chopped parsley
1/4 cup freshly grated Parmesan, plus more for serving
1 egg
2 garlic cloves, minced
1/2 tsp. dried oregano flakes
½ tsp dried basil flakes
2 tbsp. extra-virgin olive oil
1/2 cup onion, finely chopped
1 bottle Val Verde passata
Freshly ground black pepper and salt for seasoning
Fresh basil to serve
Serves 2 – 3 people with left overs for lunch the next day..
DIRECTIONS
1. In a large pot of boiling salted water, cook spaghetti according to package instructions. Drain.
2. In a large bowl, combine beef, dried herbs, parsley, Parmesan, egg, garlic, 1 teaspoon salt. Mix until just combined then form into balls (however many you wish big or small).
3. In a large pot over medium heat, heat oil. Add meatballs and cook, turning occasionally, until browned on all sides, about 5-10 minutes. Transfer meatballs to a baking dish.
4. Add onion to baking dish, add the meatballs, pour in the sauce and bake until sauce simmers and thickens. Baking time at 200C fan forced for first 20 minutes and then 180 degrees for remaining 20 minutes, I left it in the oven for 40-50 minutes to slow cook.
5. Serve pasta with a healthy scoop of meatballs and sauce. Top with Parmesan and fresh basil before serving.
Val Verde Passata is made to a traditional recipe from 100% Italian tomatoes. Thick, chunky, rustic style. No artificial colour, preservatives or flavours and no added sugar. Just wholesome goodness. Enjoy!
www.discovervalverde.com.au
This recipe was brought to you in partnership with Val Verde
