Prep Time: 10 minutes | Cooking Time: 45 minutes | Serves: 6 to 8
Racing Red Spaghetti Meatballs


1. To make the tomato sauce, fry the onions in the olive oil until just tender and then add the rest of the ingredients. Bring to the boil then turn down the heat and simmer very gently for about 40 minutes.

2. In another pan, heat a knob of butter until melted then cook the meatballs for 10 minutes or so, turning all the time so that they brown evenly.

3. At the same time, cook the pasta in a large pot of boiling salted water according to the packaging’s instructions. Drain and put back in the pot with a good knob of butter and plenty of salt and pepper.

4. When the sauce is ready, add it to the meatball pan and cook together for another 2 to 3 minutes, stirring the base of the pan to deglaze all the meaty residue.

5. Serve the hot buttered pasta with the meatballs and sauce spooned over, and with torn basil and grated cheese as a topping.


For the sauce:
2 red onions, peeled and chopped
2tbsp olive oil
2 beef tomatoes, peeled and chopped
2 garlic cloves, crushed
A handful fresh basil leaves
2tsp sugar
Sea salt and freshly ground black pepper
2 good knobs of butter
2 packets debbie&andrew's Sicilian Meatballs
600 to 800g spaghetti (or Gluten Free alternative)
Sea salt and freshly ground black pepper
Torn fresh basil and grated cheese to serve

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