A Sicilian Feast of Spaghetti & Meatballs….

By Simon  , , , ,   , , , ,

October 17, 2017

A super simple, totally delicious midweek family favourite... Beef meatballs, crispy outside, soft inside. with a twist of Sicily, a beautiful rich tomato sauce and freshly cooked spaghetti.... topped with Parmesan & ripped basil...... Epic.

  • Yields: 4 Bowls


400 g British Organic Beef Minced

4 Sundried Tomatoes in Oilive Oil, finely chopped

2 tbsp Pine Nuts, lightly crushed

2 tbsp Raisins, finely chopped

1 Free Range Egg

Handful of Parsley, chopped

1 tbsp Balsamic

50 g Fresh White Breadcrumbs

Parmigiano Reggiano, D.O.P of course, grated

dash Olive Oil

500 g Passata

2 Garlic Cloves, smashed

1 Onion, finely chopped

300 g Fresh Spaghetti

Ripped Basil Leaves.... to serve


In a bowl mix together the beef, sun-dried tomatoes, pine nuts, raisins, egg, most of the parsley and balsamic. Add the breadcrumbs and a small handful of grated Parmigiano Reggiano, season well, get your hands in there and mix until well combined.

Firmly shape the mix into 20 even-sized balls.

Heat some oil in a pan and fry the finely chopped onions until softened, add the smashed garlic then the passata and leave to simmer.

In a new pan heat some oil and cook the meatballs for 5 minutes or until nicely browned. Pour in the passata mix along with 200ml water, cover and leave to simmer gently for 30 minutes until the meatballs are cooked through and the sauce has thickened. Taste and adjust seasoning.

Meanwhile, cook the fresh spaghetti until al dente - if you want to make your pasta from fresh see our recipe on how to make the most delicious fresh pasta dough creating spaghetti.

Once the spaghetti is cooked, drain, add a ladleful of sauce to the pan, mix together until all the spaghetti is coated. Divide between 4 beautiful bowls and top with the meatballs and remaining sauce. Sprinkle with grated parmesan a scattering of freshly milled black pepper and ripped basil to serve.


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