eCook Meal
Classic Spaghetti & Beef Meatballs
with grated Italian-style hard cheese & fresh basil
Satisfy your cravings with classic spaghetti and juicy 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.
Serving guide
Choose your portion size.
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.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not 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. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the NOMU rub. Fry until fragrant, 1-2 minutes. Add the wine and simmer 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, and 150ml [300ml]|#7DA0D7 of water to the pan. Lower the heat and simmer until thickened,10-12 minutes. In the final 2-3 minutes, add the meatballs. Remove from the heat and stir through ½ the cheese, ½ the basil, a sweetener (to taste), and seasoning.
MAMMA MIA, CHEF!
Plate up the Spaghetti and top with the saucy meatballs. Sprinkle over the remaining cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
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.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not 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. Fry the Onion until golden, 4-5 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the NOMU rub. Fry until fragrant, 1-2 minutes. Add the wine and simmer 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, and 150ml [300ml]|#7DA0D7 of water to the pan. Lower the heat and simmer until thickened,10-12 minutes. In the final 2-3 minutes, add the meatballs. Remove from the heat and stir through ½ the cheese, ½ the basil, a sweetener (to taste), and seasoning.
MAMMA MIA, CHEF!
Plate up the Spaghetti and top with the saucy meatballs. Sprinkle over the remaining cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
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.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not 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. Fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the NOMU rub. Fry until fragrant, 1-2 minutes. Add the wine and simmer 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 and 450ml [600ml]|#7DA0D7 of water to the pan. Lower the heat and simmer until thickened,12-15 minutes. In the final 2-3 minutes, add the meatballs. Remove from the heat and stir through ½ the cheese, ½ the basil, a sweetener (to taste), and seasoning.
MAMMA MIA, CHEF!
Plate up the Spaghetti and top with the saucy meatballs. Sprinkle over the remaining cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
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.
FRY THE MEATBALLS
Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not 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. Fry the Onion until golden, 6-7 minutes (shifting occasionally). Add the Garlic, the tomato paste, and the NOMU rub. Fry until fragrant, 1-2 minutes. Add the wine and simmer 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 and 450ml [600ml]|#7DA0D7 of water to the pan. Lower the heat and simmer until thickened,12-15 minutes. In the final 2-3 minutes, add the meatballs. Remove from the heat and stir through ½ the cheese, ½ the basil, a sweetener (to taste), and seasoning.
MAMMA MIA, CHEF!
Plate up the Spaghetti and top with the saucy meatballs. Sprinkle over the remaining cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R130.72
for 4 servings · R32.68 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Red Wine needs 125 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
-
Tomato Paste needs 125 mlChilli Tomato Paste 70 g R17.99 · whole pack (size can't be divided)R17.99
-
Grated Italian-style Hard Cheese needs 125 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
-
Garlic Cloves needs 4Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Spaghetti needs 400 gSpaghetti Pasta 500 g 500 g at R22.99 · 80% of packR18.39
-
Fresh Basil needs 10 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 3% of packR1.87
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
Not in the Woolies basket — source these elsewhere:
- Tomato Passata
- NOMU Italian Rub
- Beef Meatballs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Classic Spaghetti & Beef Meatballs?
The preparation time for Classic Spaghetti & Beef Meatballs with grated Italian-style hard cheese & fresh basil is between 25 and 40 minutes.
What is the total time required to make Classic Spaghetti & Beef Meatballs with grated Italian-style hard cheese & fresh basil?
The total time required to make Classic Spaghetti & Beef Meatballs with grated Italian-style hard cheese & fresh basil is between 35 and 50 minutes.
How many servings does Classic Spaghetti & Beef Meatballs provide?
4 servings
What are the main ingredients in Classic Spaghetti & Beef Meatballs?
Beef Meatballs, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Red Wine, Spaghetti, Tomato Passata, Tomato Paste
What is the nutritional information of Classic Spaghetti & Beef Meatballs?
Calories: 1112, Carbs: 105 grams, Fat: grams, Protein: 58.9 grams, Sugar: 20 grams, Salt: 860 grams
How do I prepare Classic Spaghetti & Beef Meatballs?
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. WINE O’CLOCK: Return the pan to medium-high heat with a drizzle of oil. Fry the onion until golden, 4-5 minutes (shifting occasionally). Add the garlic, the tomato paste, and the NOMU rub. Fry until fragrant, 1-2 minutes. Add the wine and simmer until almost all the wine has evaporated, 1-2 minutes (shifting constantly). FRY THE MEATBALLS: Place a pan over medium heat with a drizzle of oil. When hot, fry the meatballs until browned but not cooked through, 4-5 minutes (shifting occasionally). Remove from the pan. SENSATIONAL SAUCE: When the wine has almost all evaporated, add the tomato passata, and 150ml [300ml]|#7DA0D7 of water to the pan. Lower the heat and simmer until thickened,10-12 minutes. In the final 2-3 minutes, add the meatballs. Remove from the heat and stir through ½ the cheese, ½ the basil, a sweetener (to taste), and seasoning. MAMMA MIA, CHEF!: Plate up the spaghetti and top with the saucy meatballs. Sprinkle over the remaining cheese and garnish with the remaining basil. Finish it off with a crack of black pepper. Enjoy!
What should be prepared from my kitchen to make Classic Spaghetti & Beef Meatballs?
Beef Meatballs, Fresh Basil, Garlic, Grated Italian-style Hard Cheese, NOMU Italian Rub, Onion, Red Wine, Spaghetti, Tomato Passata, Tomato Paste
How many calories does Classic Spaghetti & Beef Meatballs have?
1112 calories
How much fat content does Classic Spaghetti & Beef Meatballs have?
grams