HOME > Recipe
40Minutes Prep Time
60 Minutes Cooking Time
Serves x4
500g good quality spaghettini
salt for pasta water
Meatball mix
250g beef mince, finely ground
250g pork mince, finely ground
1 brown onion finely diced
4 cloves garlic minced
few sprigs thyme, picked and chopped
100ml milk
4 slices of bread, crust removed
1/2 cup dry breadcrumbs
2 eggs
50ml  Extra Virgin Olive Oil
salt and peeper
Tomato sauce
1 large brown onion, diced
5 cloves garlic, crushed
50ml extra virgin olive oil
1.2kg whole peeled tomatoes
2 fresh bay leaves
Sea salt and fresh black pepper to season


To Make the Meatballs

In a pan sauté onion, garlic and thyme with olive oil until soft. Cool mixture.

In a bowl soak bread with milk until soft.

Combine mince, eggs, breadcrumbs, onion mix, and soaked bread in a large mixing bowl. Add sea salt and freshly ground black pepper.

Use your hands to mix until well combined then roll into bite size balls.

To Make the Tomato Sauce

In a heavy based pot, sauté onion and garlic with olive oil.

Add tomatoes. Bring to a boil and simmer until tomatoes are tender.

Blend the tomatoes with a bar mix or blender until smooth.

Add bay leaves and season with salt and pepper.

Simmer for a further 30 minutes.

Add meatballs one at a time and cook for a further 15 minutes.

To Make the Pasta

In a large pot of boiling water, add salt and spaghettini and cook until al dente.

Drain the pasta.

Remove bay leaves from the meatball pot then add the spaghettini and gently stir to coat.

Distribute among four large pasta bowls and finish each off with a drizzle of Extra Virgin Olive Oil and freshly grated parmesan.