serves
4
prep
40 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
40
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Aussie Italian
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G
Watch The Full Episode Here
G
Ingredients
- 375 g spaghetti
- Olive oil, for pan - frying
- 25 g (¼ cup) finely grated parmesan cheese
- 1 handful basil leaves
Meatballs
- 500 g beef mince
- 1 garlic clove, minced
- 1 tsp dried mixed herbs
- 25 g (¼ cup) finely grated parmesan cheese
- 1 egg
- Salt and pepper, to taste
Sauce
- 50 ml extra virgin olive oil
- 1 brown onion, finely chopped
- 100 g button mushrooms, finely chopped
- 1 carrot, finely chopped
- 1 garlic clove, minced
- ¼ tsp turmeric powder
- 400 g tin crushed tomatoes
- Pinch sugar
- Worcestershire sauce, to taste
Instructions
- For the meatballs, place all the ingredients in a bowl and use your hands to combine well. Roll into golf ball sized rounds and set aside.
- Bring a large saucepan of water to the boil over high heat for the spaghetti.
- For the sauce, heat the oil in a wide, heavy – based frying pan over medium heat. Add the onion and cook until soft and translucent. Add the mushrooms and carrot cook for about 3 - 4 minutes or until just softened. Add the garlic and turmeric, cook for 30 seconds or until fragrant, then add tomatoes, sugar, 250 ml (1 cup) water and a dash of Worcestershire sauce. Stir to combine well, then bring to the boil. Reduce the heat to low and simmer for 20 minutes or until slightly thickened and reduced. Season with salt and pepper.
- Heat a good drizzle of oil in a large frying pan over medium - high heat. When hot, add the meatballs and fry until browned all over but not cooked through.
- When the sauce is ready, add the browned meatballs to the sauce, scatter with the parmesan, then cover and simmer for 10 minutes or until cooked through.
- Meanwhile, add the pasta to the pan of boiling salted water and cook according to packet directions or until al dente, drain.
- Serve the spaghetti with meatballs and sauce, scattered with basil leaves.
Photography by Kitti Gould.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Aussie Italian
