Italian, Recipes

Our delicious spaghetti & meatball sausage pasta

spaghetti and meatballs is a saucepan covered in cheese

I don’t know about you but i’m not much of a fan of your typical meatballs. They are a pain in the but to roll especially if you don’t get the consistency right. With that in mind our spaghetti & meatball recipe in true Aussie style uses shopped snaps and bam instant meatballs without the mess that are cooked in similar to a pasta bake and layered with cheese.

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spaghetti and meatballs is a saucepan covered in cheese

Our delicious spaghetti & meatball sausage pasta


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  • Author: The Food Lovers Marketplace

Description

This delicious spaghetti and meatball recipe serves 4-5 people and can be prepared in one pot saving on the washing duties. This quick and easy recipe can be cooked in about 35 minutes and makes amazing leftovers.


Ingredients

Scale
  • 1.5 tbsp of olive oil
  • 500 grams of sausages
  • 2 garlic cloves
  • 1 brown onion
  • 1 bayleaf
  • 1 carrot
  • 1 stick of celery
  • 3 tbsp of tomato paste
  • 800 grams of crushed tomatoes
  • 2 cups of low salt chicken or vegetable stock
  • 1.5 cups of water
  • 3/4 tsp cooking salt
  • 1/2 tsp of black pepper
  • 300 grams of rigatoni
  • 1.5 cups of shredded Colby cheese
  • 1 tsp of finely chopped parsley
  • Parmesan cheese to taste
  • 1 tsp of rosemary

Instructions

  1. Heat the olive oil over high heat in a sauce pan or wok.
  2. Cut the sausages into 3cm pieces and add to the pan stirring regularly until they start to brown.
  3. Move the sausages to a bowl retaining at least 2 tablespoons of the sausage oil.
  4. Reduce to medium to high heat and add the garlic, onion, rosemary and bay leaf to the pan.
  5. Cook until fragrant mixing frequently. Once fragrant add in the carrots and celery cooking until translucent.
  6. Add in the tomato paste mixing through and cooking for 1 minute.
  7. Add in the crushed tomatoes, stock, water, salt, pepper, sausage meatballs and rigatoni.
  8. Mix the mixture thoroughly and bring to a simmer. Reduce the heat and place on the lid.
  9. Cook for roughly 20 minutes stirring frequently to prevent the mixture sticking.
  10. When the pasta is al dente stir well for 10 second and flatter out the top of the mixture.
  11. Sprinkle the cheese over the top and place the lid back on.
  12. Turn off the stove and let the trapped heat melt the cheese.
  13. Serve with parmesan and parsley

Notes

  • Consider trying a variety of sausages such as garlic and herb to add a variety of new flavours to this incredibly simple yet delicious dish.

The recipe is quick and easy and all cooked in one pot so bugger all washing up to be done which is always a bonus.

Chopped sausages in 3cm lengths for spaghetti and meatballs

Crafting the sausage meatballs

Chop the sausages into meatball sized pieces. For this recipe I used the standard Woolies home brand sausages although feel free to be creative with the sausage flavours. I’m definitely keen to try a Italian herb and garlic next time round to give the dish a more authentic flavour kick.

chopped onion and garlic

Finely dice up the vegetables

Its time to crush the garlic, slice the onion and dice the vegetables. This step is really to your preference as to how you like your vegetables prepared. I dont mind cooked onion so I typically opt for larger slices although I admit dicing the onion at this step will help better incorporate the onions flavour throughout the dish.

Frying up the sausage meatballs

Its time to cook the meatballs

Bring a sauce pan to heat with a dash of olive oil. Cook the sausages for 4-5 minutes, stirring regularly until golden brown. Next up transfer the sausages to a bowl leaving a bit of sausage oil behind in the sauce pan leaving behind about two table spoons of sausage oil.

onion, garlic & bay leaf in a pan

Cook them onion, garlic and the bay leaf

Adjust the pan to a medium-high heat and add the onion, garlic, rosemary and bay leaf to the pan with the sausage oil. Cook for a few minutes until fragrant. I like to have the rosemary finely chopped and mixed well throughout the dish because who doesn’t love rosemary. Now I think about it the love of rosemary probably stems from my childhood days of having a roast lamb on Sundays. Anywho back to the recipe.

Cooking vegetables in meatball oil.

Add the sliced and diced vegetables to the pan

Add the onion, garlic, carrot and celery to the pan cooking until the onion and celery becomes slightly translucent. This will take roughly 3 minutes while mixing the vegetables well.

spaghetti and meatball sauce

Its time to get a little saucy

The spaghetti and meatball sauce does resemble a Bolognese. Add the tomato paste to the vegetables and cook for one minute allowing the flavour to infuse with the vegetables. During this step you may wish to make your own stock to add to the dish. Using chicken stock is a great bet. For this recipe I had a vegetable stock available from The Broth Sisters that worked out perfectly.

mixing stock with pasta and meatballs

Piecing the spaghetti & meatball dish together

Its time to basically chuck it all in for a good mix and a simmer. Throw in the crushed tomatoes, stock, water, salt, pepper, rigatoni and the sausage meatballs while mixing the ingredients through the sauce. Let the pan come to a simmer then place on the lid and turn the heat down. Cook the dish for roughly 20 minutes stirring regularly to prevent things from sticking and burning. Remove the lid and check to see if the pasta is cooked to al dente. Dont worry about it looking a little runny as it will thicken during the next step.

spaghetti and meatballs is a saucepan covered in cheese

Things are getting a little cheesy

Flatter the surface of the Bolognese mixture and sprinkle some cheese over the top. Turn the stove off and put the lid back on allowing the trapped heat to melt the cheese on top. Serve immediately with a sprinkle of parmesan and parsley

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