Mid Week - Spaghetti Meatballs

Our house-made Italian Meatballs make it easy to create a comforting and delicious weeknight meal at home in under an hour. We've paired them with a simple marinara sauce and our new Rustichella d'Abruzzo Spaghetti. Dressed with plenty of freshly shaved parmesan and the whole family is in for a real treat!

Serves 4

Ingredients

• 3 tbsp olive oil
• 1 brown onion, diced
• 3 garlic cloves, finely chopped
• 500g tomato sugo
• 2 dried bay leaves
• 3 sprigs, fresh oregano, finely chopped
• 1 tsp sugar
• 500g Italian meatballs
• 500g spaghetti
• parmesan to serve

Method

• Heat olive oil in sauce pan on medium heat. Once hot add in onion and garlic and cook on low for 10 mins until cooked but not coloured.
• Add in tomato sugo, bay leaves, oregano, sugar and season with salt and pepper. Add in 1/2C water and bring to a boil then reduce to a simmer and cook for 20 mins while you pan fry the meatballs.
• Heat a heavy based fry pan on medium-high heat with a splash of olive oil. Once hot, add in the meatballs and fry until golden on the outside. They do not need to be fully cooked as they'll continue cooking in the sauce.
• Add the meatballs to the sauce and cook with a lid on for 15 mins. Remove the lid and continue cooking for another 5-10 mins to allow for the sauce to reduce.
• In the meantime, cook the spaghetti in boiling salted water until al dente, then drain.
• Stir a few spoons of sauce through the pasta and serve on plates topped with meatballs and more sauce. Serve with plenty of freshly grated parmesan.