Spaghetti with meatballs

These are authentic meatballs in a thick, rich sauce. Cook the spaghetti the Italian way, in well-salted water.


Preparation method

  1. In a large bowl, mix the minced beef, egg and parsley together. Season to taste.

  2. Now take a teaspoon of mixture and, in your hand, roll it into a ball. Dust the ball in flour and put to one side. Repeat with the rest of the mixture.

  3. In a frying pan, gently sauté the onions and chilli in the olive oil until soft.

  4. Add the meatballs and gently fry until golden brown.

  5. Now add the red wine and simmer for approximately two minutes. Once the wine has evaporated, pour in the chopped tomatoes. Season to taste and cook for a further four minutes.

  6. In the meantime, cook the pasta in boiling, salted water until al dente. Drain and add to the sauce.

  7. Mix well and serve with freshly grated pecorino.

Less than 30 mins preparation time

10 to 30 mins cooking time

Serves 4

Quick recipe finder

Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).

Advanced search options

This recipe is from...

Saturday Kitchen bbc_one Saturday Kitchen

Next on


10:00am Saturday 8 August

James Martin presents with help from top chefs Mark Sargeant and Ross Shonhan.

Added. Check out your playlist Dismiss