Cheesy Spaghetti and Meatballs

Instructions

Prepare the Meatballs

1. Step
   Preheat the oven to 200°C (400°F). Line a baking tray with parchment paper. In a large bowl, combine the ground beef, bread crumbs, tomato paste, garlic, parsley, Parmesan, egg, salt, and pepper. Mix gently until just combined. Roll into golf-ball-sized meatballs (about 20–24) and place evenly spaced on the tray.

Bake the Meatballs

1. Step
   Bake for 18–22 minutes, turning once halfway through, until lightly browned and cooked through. Remove and set aside.

Make the Sauce

1. Step
   In a large pan, melt the butter over medium heat. Add the onion, celery, and carrot. Cook, stirring occasionally, for 8–10 minutes until very soft. Stir in the passata and bring to a gentle simmer.

Combine

1. Step
   Add the baked meatballs to the sauce and simmer gently for 10–15 minutes so the flavours meld.

Cook the Pasta

1. Step
   Bring a large pot of salted water to a boil. Cook the spaghetti until al dente. Drain well.

Serve

1. Step
   Divide the spaghetti between plates. Top with meatballs and sauce. Sprinkle with mozzarella and extra Parmesan. Serve hot.