Spaghetti and meatball bake.jpg

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?

  1. 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.
  2. Bring a large saucepan of water to the boil. Add spaghetti and cook to al dente.
  3. 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.
  4. Remove sauce from heat and discard bay leaves.
  5. 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.
  6. Serve topped with fresh basil leaves.

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