Spaghetti and Meatballs
500g mince meat (vegetarian mince for vegetarian option)
2 slices of bread
1 medium onion / shallot finely chopped
Chopped fresh parsley
salt to taste
1Tbls chopped Cipolle Fantasmi
1x 314ml Jar of Ragu Base
1Tbls Tomato paste
1/2 cup hot water
Salt and Pepper to taste
Pinch of origanum
Grated Parmesan for garnishing
Grind up the bread slices to form crumbs
Mix minced beef, onion, parsley, egg and bread crumbs and salt to taste.
Prepare the meatballs in golf ball sizes and put in the fridge to chill whilst preparing the sauce
I would suggest using a wide saucepan (approx 26-30cm diameter) as this will work better when adding in the meatballs
Add in Ragu Base and tomato paste
Add in a pinch of origanum and turn the heat down to a simmer for 15-20 minutes.
Carefully drop the meatballs into the sauce - DO NOT STIR!
Allow to simmer for approximately 15 minutes on low heat until meatballs springback when you touch with a spoon.
Once the meatballs are cooked, then turn off, put a lid on the pot and boil your pasta, drain and serve hot, with a sprinkle of Parmesan cheese and an optional drizzle of Chilli Bomb Chilli Drizzle