Spaghetti Meatballs with Ballymaloe Bolognese Sauce
- Cooking Time: 30 minutes
- Serves: 4
- Allergens: Wheat, egg, dairy
We only use natural ingredients in Ballymaloe Bolognese Sauce – and nothing else. By the time you open the jar, we’ve done the hard work: slow cooking this sumptuous sauce for a long time so that the tomatoes, herbs and background spices blend together to create a rich Bolognese, so you only have to heat it through before serving. Make sure you get a nice colour on the meatballs as the caramelisation adds to the flavour and will bind the meat together.
- Ballymaloe Bolognese Sauce (680g 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 and 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.