Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Use raw meatballs about 4 cm across, thawed in the refrigerator if necessary. Chop the onion. Heat the olive oil in a wide saucepan and soften the onion over medium heat for 5 to 7 minutes.
- Add the tomato pulp, 250 ml of water and half the salt. Simmer gently for 5 minutes.
- Put the meatballs in the sauce, partially cover and simmer over low heat for 20 to 25 minutes, turning halfway through, until the centres reach 71 °C. Follow the packet if it specifies a longer time.
- Meanwhile, bring 5 litres of water to the boil with the remaining salt. Cook the spaghetti for the time on the packet, about 8 to 10 minutes, and drain.
- Serve all the meatballs and sauce over the spaghetti, divided between the portions.
Shopping tip
Use evenly sized meatballs and check the centres. Thaw the day before in the refrigerator if needed.
Where it fits in your week
Suits a calmer day, or cooking ahead at the weekend.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.