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meatballs with spaghetti & napolitana sauce

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meatballs with Napolitana sauce recipe

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.
Author: Sam Linsell