- 24 small meatballs
- 680g jar tomato passata
- Cold water
- 400g tomato puree
- 3 spring onions, finely sliced
- Handful of fresh basil leaves, shredded
- 3 cloves garlic, peeled and finely sliced
- Salt and pepper to season
- 2 tbsp olive oil
- In a large, deep saucepan fry the garlic and spring onions in the olive oil over a low heat.
- To the saucepan add the jar of passata tomatoes and then refill the jar with cold water and add this also. Add the tomato puree and ¾ of the fresh basil and stir well. Season with salt and pepper.
- Bring to the boil and then reduce the heat and simmer for 60 – 90 minutes.
- When the sauce is ready, add the meatballs and warm for 15 – 20 minutes.
- At the same time, add 300g spaghetti (using gluten free if you prefer) to a large pan of lightly salted boiling water. A splash of oil and regular stirring will stop the pasta sticking.
- Cook the spaghetti for approximately 8 – 10 minutes until al dente and then drain. Top with the meatballs and plenty of sauce. Scatter the remaining basil over the dish.
This dish is delicious but fairly labour intensive, making it great to share with friends at a dinner party. If you have made the meatballs fresh that day, you can freeze any leftovers (in the sauce) providing a delicious home cooked meal to enjoy another day. We suggest that you cook the pasta on the day you plan to eat. Remember to defrost any frozen meals in a refrigerator for at least 12 hours before re-heating.
If you are using meatballs that have already been frozen, it is not safe to re-freeze.