Spaghetti and meatballs in pomodoro sauce

This ultimate spaghetti and meatballs in pomodoro sauce recipe is a total classic. Delicious and super-easy to make in just 15 minutes, this dish is packed full of vegetables. The whole family will love this one!

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

300g wholemeal spaghetti
1 tablespoon olive oil
500g lean beef mince, rolled into 16-20 small balls
1 small onion, finely chopped
2 cloves garlic, finely chopped
1 cup grated or julienned carrot
1 cup grated or julienned courgettezucchiniX
400g passata
400g can chopped tomatoes
3-4 fresh basil leaves, roughly chopped, plus extra to garnish
½ cup grated reduced-fat cheddar, to serve

Instructions

Stay Awake

1 Bring a large pot of salted water to the boil. Add spaghetti and stir to prevent sticking. Cook according to packet directions. Drain and keep warm.

2 Meanwhile, in a frying pan heat oil over medium. Add meatballs and cook for 6-8 minutes, until browned. Remove and set aside.

3 In the same frying pan, place onion, garlic, carrot and courgette and cook 4-5 mins until tender. Add passata, tomatoes and basil and stir to combine. Lower heat and simmer to reduce slightly (about 5 minutes). Add meatballs back to pan and stir to coat.

4 To serve, divide pasta among 4 plates. Top with meatballs and sauce, and sprinkle over cheese and remaining basil.

Variations

Make it gluten free: Use gluten-free pasta and check passata is gluten free.

Nutrition Info (per serve)

Calories 569 cal

Kilojoules 2380 kJ

Protein 44 g

Total fat 15 g

Saturated fat 6 g

Carbohydrates 60 g

Sugar 12 g

Dietary fibre 12 g

Sodium 460 mg

Calcium 230 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.