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Tender beef and pork meatballs simmered in a slow-style tomato sauce and served with spaghetti, Parmesan and parsley.
Created by James BrunwinDifficulty
medium
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Servings
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Servings
1–12 servings
Estimated nutrition per serving
For 2
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Get everything ready
Put the beef mince, pork mince, breadcrumbs, 35 g Parmesan, egg, grated garlic, chopped parsley and black pepper in a large bowl. Mix gently with clean hands until just combined; overmixing makes the meatballs firm.
Timer available in cooking mode · 3 min
With damp hands, roll the mixture into 20 even walnut-sized meatballs. Set them on a plate while you start the sauce.
Timer available in cooking mode · 5 min
Dice the onion, slice the garlic and have the tomato purée, chopped tomatoes, oregano and salt ready beside the hob.
Timer available in cooking mode · 3 min
Step by step
Heat 1 tablespoon oil in a wide, deep frying pan or casserole over medium-high heat. Brown the meatballs for 6–8 minutes, turning carefully, until coloured on several sides. They do not need to be cooked through. Transfer to a plate.
Timer available in cooking mode · 7 min
Lower the heat to medium and add the remaining oil. Cook the onion with a pinch of salt for 5 minutes until softened. Add the sliced garlic and cook for 30 seconds, then stir in the tomato purée for 1 minute.
Timer available in cooking mode · 7 min
Add the chopped tomatoes, oregano and remaining salt. Rinse each tomato tin with a small splash of water and add it to the pan. Return the meatballs and any resting juices to the sauce. Cover loosely and simmer gently, turning the meatballs once or twice, until the sauce is thick and the meatballs are cooked through with no pink centre.
Timer available in cooking mode · 20 min
About 10 minutes before the sauce is ready, cook the spaghetti in a large pan of well-salted boiling water until al dente, following the packet timing. Reserve 100 ml pasta water, then drain.
Timer available in cooking mode · 10 min
Taste the sauce and season with black pepper if needed. Toss half the sauce through the spaghetti, loosening with a little reserved pasta water if required. Divide between four bowls, spoon over the remaining sauce and meatballs, then finish with the remaining Parmesan and parsley.
Timer available in cooking mode · 2 min
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