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!
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!
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!
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!
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?
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
What is the nutritional information of Classic Spaghetti & Beef Meatballs?
Calories: 1104, Carbs: 113 grams, Fat: grams, Protein: 51.1 grams, Sugar: 15.3 grams, Salt: 774 grams
How do I prepare Classic Spaghetti & Beef Meatballs?
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). 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. 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. 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. 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!
What should be prepared from my kitchen to make Classic Spaghetti & Beef Meatballs?
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
How many calories does Classic Spaghetti & Beef Meatballs have?
1104 calories
How much fat content does Classic Spaghetti & Beef Meatballs have?
grams
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