Spaghetti and Ricotta Meatballs with Basil Sauce

Spaghetti and Ricotta Meatballs with Basil Sauce
Spaghetti and Ricotta Meatballs with Basil Sauce Image
Still life photograph spaghetti with meatballs and Heinz Basil Passata on a patterned porcelain plate, natural light, solid white background, minimalist composition, general shot --ar 4:5 --s 150 --v 6.0 --style raw
Heinz Basil Passata
Spaghetti and Ricotta Meatballs with Basil Sauce
Serves 4
For the basil passata
For the ricotta meatballs
  • 300g beef mince
  • 200g pork mince
  • 1 medium onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 egg
  • 100g breadcrumbs, fresh or dried
  • 250g ricotta
  • 25g parsley, finely chopped
  • 50g parmesan, grated
  • 1 tsp black pepper
  • Pinch of salt
For serving.
  • 400g Spaghetti
  • 1 tsp sea salt
  • Parmesan
  • Fresh basil
1. In a heavy-based pan over low-medium heat, add olive oil. Once hot, add garlic and cook for 3-4 mins until starting to brown. Add Passata with basil, balsamic vinegar, and chopped basil. Bring to a boil, cook for 5 mins. Remove from heat, and season to taste. Set aside for meatball preparation.
2. In a large bowl, combine mince, onion, garlic, egg, breadcrumbs, ricotta, parsley, parmesan, and seasoning. Mix well. Roll mixture into meatballs, about 18 total. Refrigerate for 10 minutes.
3. In a large frying pan with a lid, heat 1 tbsp oil over medium-high heat. Brown meatballs in batches for 1 ½ minutes per side. Set aside on a baking sheet.
4. In the same pan, add the basil passata sauce and meatballs, turning them in the sauce. Cover with a lid, add 3 tbsp water, and simmer for 25-30 minutes until cooked through.
5. Meanwhile, boil a large pan of water, season with salt. Cook spaghetti as per instructions, drain, and set aside.
6. To serve, ladle sauce and meatballs over spaghetti. Serve with parmesan and basil leaves.
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