CLASSIC SPAGHETTI MEATBALLS
RECIPE TYPE
Pasta
SERVES
4 to 6
Prep: 5 min
Cook: 30 min
Ingredients
1 pkg (450 g) Stefano Faita Classic Ready to Cook Meatballs
1 tbsp Longo’s Mediterranean extra virgin olive oil
1 jar (648 mL) Stefano Faita Tomato Basil or Marinara Sauce
1 pkg (454 g) Stefano Faita Spaghetti Noodles
Fresh Longo’s Organic basil, torn
Longo’s Curato grated Parmigiano Reggiano DOP cheese (to serve)
Directions
Brown meatballs all over in oil in a deep skillet set over medium heat. Remove to a plate.
Add sauce to Dutch oven, scraping up any browned bits and bring to a simmer. Return meatballs to simmer, turning occasionally, for 20 minutes or until the internal temperature of the meatballs is 160°F.
Meanwhile, in separate large pot of boiling salted water, cook spaghetti according to package directions for al dente. Measure out 1/2 cup pasta water, then drain pasta well and return to pot.
Toss spaghetti with a few generous spoonfuls of sauce and enough pasta water to moisten. Transfer to large shallow pasta bowl or serving platter. Arrange meatballs and remaining sauce overtop.
Garnish with torn basil and grated cheese.
A Dash of Advice
NUTRITIONAL INFORMATION
Protein 28g | Fibre 4g |
Fat 23g | Sugar 10g |
Carbs 62g | Sodium 830mg |
