Spaghetti and Meatballs with Ballymaloe Bolognese Sauce

  • Cooking Time: 30 mins
  • Serves: 4/5 people
  • Allergens: wheat, egg, dairy

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Because we use 100% natural ingredients in Ballymaloe Bolognese Sauce, cooked for a long time, you only have to heat it through before serving. All the flavours have infused already and the tomatoes, herbs and background spices have blended giving a rich Bolognese sauce. Make sure to get a nice colour on the meatballs as it not only holds them better, but the caramelisation adds to the flavour.


  • 2 x 400g Ballymaloe Bolognese Sauce
  • 300g Spaghetti (dried)
  • 2 Tablespoon of grated Parmesan
  • For the meatballs:
  • 480g Minced beef
  • 3 Cloves of garlic (diced)
  • 2 Tablespoon of freshly chopped parsley
  • 50g Parmesan (grated)
  • 40g Breadcrumbs
  • 1 Free-range egg

Dietary Suitability


  1. In a bowl mix together all the ingredients for the meatballs, adding the egg last to help bind everything together.
  2. Fry off a small piece to taste first, adjust 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.
  3. 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.
  4. Cook the spaghetti according to the instructions on the pack.
  5. Heat the Ballymaloe Bolognese Sauce in a saucepan until bubbling and add the cooked meatballs.
  6. When the pasta is cooked add it to the meatballs and sauce.
  7. Place in a large serving bowl and top generously with grated Parmesan.

  • Cooking Time: 30 mins
  • Serves: 4/5 people
  • Skill: easy/ medium
  • Allergens: wheat, egg, dairy

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