meatballs with spaghetti & napolitana sauce
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meatballs with spaghetti & napolitana sauce
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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.
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Ingredients
Sauce:
- 2 x 400g tin tomatoes
- 1/2 cup chicken stock prepared
- 2 T tomato paste
- 1 t paprika
- 1/2 - 1 t dried chilli flakes or 2 pinches
- 2 t brown sugar
- salt and pepper
Meatballs:
- 2 garlic cloves crushed
- 500 g beef mince
- 60 g dried bread crumbs
- 10 g parsley finely chopped
- 2 t dried oregano
- salt & pepper
- 2 T tomato paste
- 1-2 T olive oil
- 300 g Spaghetti or any long pasta of your choice
- Parmesan cheese for serving freshly grated
Instructions
- Put all the sauce ingredients together in a small pot on the stove and simmer for 15-20 minutes, until the sauce has reduced and starts to thicken.
- While that is on the go, mix all the meatball ingredients (mince, garlic, breadcrumbs, parsley, oregano, salt and pepper and tomato paste) together, and roll into small to medium-sized meatballs.
- Heat the olive oil in a non-stick frying pan and fry the meatballs until they turn brown on all sides. Remove and drain on paper towel.
- Add the browned meatballs to the Napolitana sauce and cook for a further 10 minutes.
- Bring a large pot of salted water to the boil, and cook your pasta to al dente.
- Toss some of the sauce through the pasta, portion it out and then top with meatballs and more sauce.
- Serve with loads of freshly grated Parmesan.
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