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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
500 g
Saucisse italienne douce, sans boyau
113 g
Bébés épinards
340 g
Spaghettis
(Contient Blé)
10 g
Ail
113 g
Oignon, haché
½ tasse(s)
Parmesan, râpé grossièrement
(Contient Lait)
1 boîte(s)
Tomates en dés
1 boîte(s)
Coulis de tomates
10 g
Basilic
Pas inclus dans votre livraison
pièce(s)
Huile*
Informations nutritionnelles
Ustensiles
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.