Spaghetti with veal meatballs

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves
Serves 4

By Matt Tebbutt

Ingredients

For the tomato sauce

  • 1 shallot, finely chopped
  • 2 garlic cloves
  • 1 red chilli
  • 800g/1lb 12oz baby plum tomatoes
  • 1 rosemary sprig
  • olive oil, for drizzling
  • 200g/7oz passata
  • 1 bunch basil, shredded
  • salt and freshly ground black pepper

For the meatballs

  • 250g/9oz minced veal (ask your butcher to do this)
  • 100g/3½oz freshly grated Parmesan
  • 250g/9oz ricotta
  • 1 free-range egg
  • olive oil, for frying

For the spaghetti

  • 400g/14oz dried spaghetti

To serve

  • 50g/1¾oz freshly grated Parmesan
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