SPAGHETTI WITH VEAL SEASONED MEATBALLS
Ready to Cook
Veal Meatballs
10 min
Preparation
30 min
Cooking
4
Portions
Ingredients
- 1 tray of 12 seasoned meatballs Fontaine Family
- 400 g (1 package) spaghetti
- 30 ml (2 tablespoons) extra virgin olive oil
- 1 red onion, finely diced
- 2 cloves garlic, minced
- 1 (28-oz) cans crushed tomatoes
- 1 bottle of tomato coulis
- 2 bay leaves
- Sea salt and freshly ground black pepper to taste
- 125 ml (1/2 cup) freshly grated Parmesan cheese, for serving
- garnish with fresh basil or freshly chopped parsley
Preparation
- In a large pot of boiling salted water, cook the spaghetti according to package instructions. Drain.
- In a large saucepan over medium heat, heat oil. Add the meatballs and cook, turning occasionally, until browned on all sides, about 10 minutes. Transfer meatballs to a plate.
- Add the onion and garlic to the saucepan and cook until tender, about 2 minutes.
- Add crushed tomatoes, tomato coulis and bay leaves. Season with salt and pepper and bring to the boil.
- Return the meatballs to the saucepan and cover. Cook at a gentle simmer for 10 min or until the internal temperature of the meatballs reaches 71°C (160°F), turning the meatballs occasionally until sauce thickens.
- Serve pasta with a portion of meatballs and sauce. Garnish with Parmesan cheese before serving.
- If desired, garnish with freshly chopped basil.
Side dishes
Tips and Tricks
To save time, consider using your favourite jar of prepared tomato sauce.