Spaghetti and meatball bake
Take your spaghetti and meatball game to the next level with this tasty dinner.
How long will it take?
35 minutes
What’s the serving size?
Serves 4
What do I need?
- 1 packet dried spaghetti
- ½ cup Cravero Reggiano, finely grated
- 100g bocconcini
For the meatballs
- 750g beef mince
- 2 tsp Worcestershire sauce
- 1 egg, beaten
- ½ cup breadcrumbs
- ¼ cup Cravero Reggiano, finely grated
- 1 tbsp finely chopped fresh basil, plus extra leaves to serve
For the sauce
- 2 cloves garlic, minced
- 1 brown onion, diced
- 2 carrots, grated
- 2 bay leaves
- 1 clove garlic, minced
- 2 tbsp tomato paste
- 750g tomato passata
- 250ml beef stock
How do I make it?
- Combine mince, Worcestershire, egg, breadcrumbs, chopped basil and ¼ cup Cravero Reggiano in a bowl. Season with salt and pepper. Roll mixture into 5 centimetre sized balls and place on a non-stick baking tray greased with a little olive oil. Bake at 220C for 10 minutes.
- Bring a large saucepan of water to the boil. Add spaghetti and cook to al dente.
- Heat a large frying pan over moderate heat. Add a dash of olive oil then the garlic and onion and sauté for 5 to 7 minutes, or until the onion is soft. Add stock, tomato paste, passata, carrots and bay leaves and reduce heat to a simmer. Simmer for 10 minutes.
- Remove sauce from heat and discard bay leaves.
- Combine spaghetti, meatballs and sauce in a large ovenproof pan and sprinkle with ½ cup Cravero Reggiano and bocconcini. Cook in oven for 10-15 minutes or until cheese has melted.
- Serve topped with fresh basil leaves.
