Satisfy your cravings with classic spaghetti and juicy wagyu beef meatballs, smothered in a rich sauce made with red wine and tomato passata, topped with a sprinkle of grated Italian-style hard cheese and fresh basil.
Classic Spaghetti & Beef Meatballs
Classic Spaghetti & Beef Meatballs
with grated Italian-style hard cheese & fresh basil
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Free-range Wagyu Beef Mince
- Fresh Basil
- Garlic Heads
- Grated Italian-style Hard Cheese
- NOMU Italian Rub
- Onion
- Onions
- Red Wine
- Spaghetti
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
ROLLIN’ THROUGH THIS RECIPE
In a bowl, combine the wagyu mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 5 meatballs. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). Remove from the pan.
WINE O’CLOCK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the wine. Fry until almost all the wine has evaporated, 1-2 minutes (shifting constantly).
SENSATIONAL SAUCE
When the wine has almost all evaporated, add the tomato passata, the remaining NOMU rub, and 150ml of water to the pan. Lower the heat and simmer until thickened, 8-10 minutes. In the final 2-3 minutes, add the cooked meatballs. Remove from the heat and stir through 1⁄2 the grated cheese, ½ the sliced basil, a sweetener, and seasoning.
MAMMA MIA, CHEF!
Plate up the spaghetti and top with the saucy meatballs. Sprinkle over the remaining grated cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
Spaghetti - 125g
Free-range Wagyu Beef Mince - 150g
Onion - 1
NOMU Italian Rub - 15ml
Garlic Heads - 1
Tomato Paste - 15ml
Red Wine - 30ml
Tomato Passata - 100ml
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
ROLLIN’ THROUGH THIS RECIPE
In a bowl, combine the wagyu mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 10 meatballs. Set aside.
FRY THE MEATBALLS
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs for 4-5 minutes or until browned and cooked through, shifting occasionally. Remove from the pan.
WINE O’CLOCK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 4-5 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the wine. Fry until almost all the wine has evaporated, 1-2 minutes (shifting constantly).
SENSATIONAL SAUCE
When the wine has almost all evaporated, add the tomato passata, the remaining NOMU rub, and 300ml of water to the pan. Lower the heat and simmer until thickened, 8-10 minutes. In the final 2-3 minutes, add the cooked meatballs. Remove from the heat and stir through ½ the grated cheese, ½ the sliced basil, a sweetener, and seasoning.
MAMMA MIA, CHEF!
Plate up the spaghetti and top with the saucy meatballs. Sprinkle over the remaining grated cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
Spaghetti - 250g
Free-range Wagyu Beef Mince - 300g
Onion - 1
NOMU Italian Rub - 30ml
Garlic Heads - 1
Tomato Paste - 30ml
Red Wine - 60ml
Tomato Passata - 200ml
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
ROLLIN’ THROUGH THIS RECIPE
In a bowl, combine the wagyu mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 15 meatballs. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
WINE O’CLOCK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the wine. Fry until almost all the wine has evaporated, 2-3 minutes (shifting constantly).
SENSATIONAL SAUCE
When the wine has almost all evaporated, add the tomato passata, the remaining NOMU rub, and 450ml of water to the pan. Lower the heat and simmer until thickened, 12-15 minutes. In the final 2-3 minutes, add the cooked meatballs. Remove from the heat and stir through ½ the grated cheese, ½ the sliced basil, a sweetener, and seasoning.
MAMMA MIA, CHEF!
Plate up the spaghetti and top with the saucy meatballs. Sprinkle over the remaining grated cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
Spaghetti - 375g
Free-range Wagyu Beef Mince - 450g
Onions - 2
NOMU Italian Rub - 45ml
Garlic Heads - 1
Tomato Paste - 45ml
Red Wine - 90ml
Tomato Passata - 300ml
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
PRONTO PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain and toss through a drizzle of olive oil.
ROLLIN’ THROUGH THIS RECIPE
In a bowl, combine the wagyu mince, the diced onion (to taste), ½ the NOMU rub, and seasoning. Wet your hands slightly and shape the mince mixture into 20 meatballs. Set aside.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned and cooked through, 4-5 minutes (shifting occasionally). You may need to do this step in batches. Remove from the pan.
WINE O’CLOCK
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the sliced onion until golden, 6-7 minutes (shifting occasionally). Add the grated garlic, the tomato paste, and the wine. Fry until almost all the wine has evaporated, 2-3 minutes (shifting constantly).
SENSATIONAL SAUCE
When the wine has almost all evaporated, add the tomato passata, the remaining NOMU rub, and 600ml of water to the pan. Lower the heat and simmer until thickened, 12-15 minutes. In the final 2-3 minutes, add the cooked meatballs. Remove from the heat and stir through ½ the grated cheese, ½ the sliced basil, a sweetener, and seasoning.
MAMMA MIA, CHEF!
Plate up the spaghetti and top with the saucy meatballs. Sprinkle over the remaining grated cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
Spaghetti - 500g
Free-range Wagyu Beef Mince - 600g
Onions - 2
NOMU Italian Rub - 60ml
Garlic Heads - 1
Tomato Paste - 60ml
Red Wine - 125ml
Tomato Passata - 400ml
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 10g
Woolies Products in this dish
