Spaghetti & Meatballs
For the Pasta:
1 2/3 cups (250g) Lighthouse Pasta Tipo “00” Plain Flour - Pinch of Salt
1 Tbsp olive oil
3 Egg yolks
For the Meatballs & Sauce:
500g lean beef mince
1 egg, lightly beaten
1 cup grated tasty cheese
1 onion, finely chopped
1/4 cup chopped basil
1 tablespoon olive oil
570g jar tomato, onion & basil chunky sauce
For the Pasta:
Combine the flour and salt in a large mixing bowl or on a clean chopping board or bench top. Make a well in the centre. Place the eggs, yolks and oil in the well and beat the eggs with a fork, gradually incorporating the flour in from the sides.
Bring together with your hands and knead to form a dough, if the mix is too dry, add water a teaspoon at a time until the dough comes together. Knead the dough until it is smooth and elastic, cover with cling film and place in the refrigerator for 2-3 hours to rest.
Cut the dough into four pieces and shape as desired. (See our guide to cutting pasta shapes here)
Cook pasta in boiling, salted water for 3-5 minutes depending on thickness of pasta.
For the Meatballs and Sauce:
Combine mince, egg, cheese, onion and basil. Season and roll into balls.
Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5 minutes. Remove and repeat.
Return the meatballs to the pan and pour over sauce. Cover, cook over a medium heat for 20 minutes until cooked through.
Spoon over meatballs and sauce. Serve with basil leaves.