Serves 4-5
Preparation Time: 30 mins
Cooking Time: 10 mins + 20 mins to
set
Ingredients
• 500g Quality Mark beef mince
• ½ cup breadcrumbs
• ½ cup onion, finely chopped
• 3 cloves garlic, crushed
• 1 egg, lightly beaten
• 2 tablespoons parsley, finely
chopped
• 1 tablespoon fresh thyme
leaves, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon olive oil
Sauce
• ½ cup red wine
• 1½ cups Campbell’s Real Stock
Meatballs: Add mince to a large
bowl with the breadcrumbs, onion,
garlic, egg, herbs, tomato paste,
olive oil and season. Mix gently to
combine using clean hands. Shape
into balls slightly bigger than a golf
ball. Cover and refridgerate for 20
minutes to set.
Brown meatballs in batches over
a medium-high heat. Remove
carefully with tongs and set aside.
Sauce: Drain oil from the pan and
return it over a high heat. Add wine
and let it bubble for 30 seconds,
scraping the pan. Add stock,
tomato paste, tomatoes, oregano,
balsamic vinegar and sugar. Stir.
Add meatballs back to the pan
and simmer uncovered for 15-20
minutes. Sauce should thicken to
a pasta sauce consistency (turn
meatballs once). Taste and season
as required.
To serve: Toss the sauce through
just-cooked drained spaghetti. Add
to serving bowls and sprinkle with
cheese and basil.
