Spaghetti and meatballs

Matt Tebbutts comfort food classic combines cheesy pork meatballs with a sage and tomato sauce
By Matt Tebbutt
Spaghetti and meatballs
  • Rating:
  • Serves: 2
  • Cook Time: 1 hour 30 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the tomato sauce

  • 2 onions, diced
  • 1 tbsp olive oil
  • 1 garlic clove, crushed
  • 400 g can plum tomatoes
  • small bunch sage, chopped
  • pinch sugar
  • 3 bay leaves

For the meatballs

  • 500 g minced pork
  • 500 g ricotta cheese
  • 100 g parmesan
  • pinch chopped sage
  • 1 garlic clove, crushed

To serve

  • spaghetti, or linguine
  • 1 tbsp chopped parsley
  • finely grated parmesan, to taste


1. For the tomato sauce: cook the onions in a little olive oil and garlic.

2. Add the tomatoes and sage. Season with salt and pepper. Add a pinch of sugar and bay leaves. Simmer for an hour.

3. For the meatballs: mix the minced pork with the ricotta and parmesan.

4. Season with salt and pepper and add garlic and chopped sage. Work into balls and chill to set.

5. Work the sauce through a colander into a clean pan, drop the meatballs into the sauce and poach for 20 minutes or until they are cooked through. Add a little pasta water to cover meatballs if necessary.

6. Bring salted water to the boil, add pasta and cook until al dente.

7. Add a little olive oil and pasta water to the sauce to lubricate a little. Serve with the pasta, grated parmesan and chopped parsley.

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