Italian Spaghetti and Meatballs
with Basil-Infused Tomato Sauce, Baby Spinach and Parmesan
Our cheater's spaghetti and meatballs tastes just like Nonna's, but only takes a fraction of the time to make. The secret is using sausage meat for the meatballs and a homemade basil-infused sauce that can't be beat!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Mild Italian Sausage, uncased
113 g
Baby Spinach
340 g
Spaghetti
(Contains Wheat)
10 g
Garlic
113 g
Onion, chopped
½ cup
Parmesan Cheese, shredded
(Contains Milk)
1 can
Diced Tomatoes
1 box
Tomato Passata
10 g
Basil
Not included in your delivery
unit
Oil*
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Bring a large pot of salted water to a boil. Mince or grate the garlic. Finely chop the basil leaves. (Reserve the basil stems — we'll use them to add extra flavour to the sauce!)
Roll the sausage meat into 1-inch meatballs. Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the meatballs. Cook, turning the meatballs occasionally, until golden on all sides, 3-4 min. Transfer the meatballs to a medium bowl.
Add another drizzle of oil to the same pan. Add the onion, garlic and basil stems. Cook until the onion softens, 3-4 min. Add the diced tomatoes and tomato passata. Reduce the heat to medium-low. Add the meatballs to the sauce. Simmer until the meatballs are cooked through, 9-10 min.
Meanwhile, add the spaghetti to the boiling water and cook until tender, 9-10 min. Drain.
Remove the basil stems from the sauce. Add the spinach and stir until it wilts, 1-2 min.
Divide the spaghetti between bowls. Top with meatballs and sauce. Sprinkle with Parmesan and basil leaves.
