Spaghetti & Meatballs with Ballymaloe Bolognese Sauce
- Cooking Time: 30 minutes
- Serves: 4
- Allergens: Wheat, egg, dairy
We use natural ingredients in Ballymaloe Bolognese Sauce – and absolutely nothing else. By the time you open the jar, we’ve done all the hard work by slow-cooking this sumptuous sauce so that the tomatoes, herbs & spices blend together to create a rich Bolognese sauce. All you have to do is heat it through before serving. One tip: make sure you get a nice colour on the meatballs as the caramelisation adds to the flavour and will bind the meat together.
- 680g Ballymaloe Bolognese Sauce (family-size jar)
- 300g spaghetti (dried)
- 2 tbsp Parmesan (grated)
- For the meatballs:
- 480g minced beef
- 3 garlic cloves (diced)
- 2 tbsp parsley (freshly chopped)
- 50g Parmesan (grated)
- 40g breadcrumbs
- 1 free-range egg
- In a bowl mix together all the ingredients for the meatballs, adding the egg last to help bind everything together.
- Fry off a small piece to taste, then adjust the seasoning if necessary. Take a piece of the mixture and form a ball about the size of a whole walnut. Repeat until all the meat is used.
- Place a pan over a medium to high heat on the hob and heat a little oil. Cook the meatballs in small batches until they have browned on the outside and are cooked through. Cut one in half to test if it’s cooked.
- Cook the spaghetti according to the instructions on the pack.
- Heat the Ballymaloe Bolognese Sauce in a saucepan until bubbling, then add the cooked meatballs. When the pasta is cooked, add it to the meatballs and sauce.
- Place in a large serving bowl and top generously with grated Parmesan. Buon appetito!