Stomach growling, Chef? Put down the bread and spread, because we’ll show you it’s possible to make a tantalising and tasty meal in under 20 minutes. A steaming bowl of al dente spaghetti pasta, adorned with browned beef meatballs and covered in a rich Napoletana sauce will soon be your dinner reality. Now stop reading and start cooking!
Beef Meatballs & UCOOK Napoletana Sauce
Beef Meatballs & UCOOK Napoletana Sauce
with fresh basil & Italian-style hard cheese
Hands on Time: 15 - 20 minutes
Overall Time: 15 - 20 minutes
Ingredients:
- Free-range Beef Meatballs
- Fresh Basil
- Grated Italian-style Hard Cheese
- Spaghetti
- UCOOK Napoletana Sauce
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
MEATBALLING AROUND
While the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Add the Napoletana sauce and simmer until heated through, 2-3 minutes. Remove from the pan.
PLATE UP
Bowl up the pasta. Top with the saucy meatballs. Scatter over the cheese and garnish with the torn basil.
Spaghetti - 125g
Free-range Beef Meatballs - 4
UCOOK Napoletana Sauce - 1 unit
Grated Italian-style Hard Cheese - 30ml
Fresh Basil - 3g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
MEATBALLING AROUND
While the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Add the Napoletana sauce and simmer until heated through, 2-3 minutes. Remove from the pan.
PLATE UP
Bowl up the pasta. Top with the saucy meatballs. Scatter over the cheese and garnish with the torn basil.
Spaghetti - 250g
Free-range Beef Meatballs - 8
UCOOK Napoletana Sauce - 2 units
Grated Italian-style Hard Cheese - 60ml
Fresh Basil - 5g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
MEATBALLING AROUND
While the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Add the Napoletana sauce and simmer until heated through, 3-4 minutes. Remove from the pan.
PLATE UP
Bowl up the pasta. Top with the saucy meatballs. Scatter over the cheese and garnish with the torn basil.
Spaghetti - 375g
Free-range Beef Meatballs - 12
UCOOK Napoletana Sauce - 3 units
Grated Italian-style Hard Cheese - 90ml
Fresh Basil - 8g
PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
MEATBALLING AROUND
While the pasta is cooking, place a pan over medium-high heat with a drizzle of oil. When hot, fry the meatballs until browned, 2-3 minutes per side. Add the Napoletana sauce and simmer until heated through, 3-4 minutes. Remove from the pan.
PLATE UP
Bowl up the pasta. Top with the saucy meatballs. Scatter over the cheese and garnish with the torn basil.
Spaghetti - 500g
Free-range Beef Meatballs - 16
UCOOK Napoletana Sauce - 4 units
Grated Italian-style Hard Cheese - 125ml
Fresh Basil - 10g
Woolies Products in this dish
