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Nonna’s Italian Spaghetti
Nonna’s Italian Spaghetti

Nonna’s Italian Spaghetti

with Tomato Sauce & Meatballs

3.4
(921)

Pork and veal are the perfect combination for a traditional Italian meatball. There’s little else to be said about this classic dish – just remember to check your required amount of spaghetti for a perfect sauce to pasta ratio!

Tags:
High Protein
Low Sodium
Nut Free
Allergens:
Gluten
Wheat
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time40 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

1 packet

pork & veal mince

½

red onion

3 clove

garlic

1 tin

diced tomatoes

½ bag

baby spinach leaves

200 g

spaghetti

(Contains: Gluten, Wheat; May be present: Eggs, Soy.)

½ block

Parmesan cheese

(Contains: Milk;)

Not included in your delivery

2 tbs

olive oil

½ cup

water

1 tsp

balsamic vinegar

2 tsp

butter

(Contains: Milk;)

Nutritional Values

per serving
Calories3120 kcal
Fat22.5 g
of which saturates7.5 g
Carbohydrate80 g
of which sugars8.4 g
Protein51.3 g
Sodium287 mg
The average adult daily energy intake is 8700 kJ

Utensils

Kettle
Baking Dish
Bowl
Large Pan
Pan
Saucepan
Strainer

Cooking Steps

Prepare the ingredients
1

Preheat the oven to 220°C/200°C fan-forced. Boil a full kettle of water (this will make cooking the pasta quicker in step 4). To prepare the ingredients, finely chop the red onion, finely grate the Parmesan cheese, and leave the garlic cloves unpeeled and whole.

Bake the garlic
2

Add the garlic and half the olive oil to a small baking dish and bake for 15 minutes, or until caramelised. Remove from the oven (do not discard oil).

Roll the pork & veal mince into meatballs
3

Meanwhile, roll the pork & veal mince into meatballs (4-5 per person). Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes, or until golden (the meatballs will cook fully in the next step). Remove the meatballs and set aside in a bowl.

Add the baby spinach
4

Add the red onion to the same frying pan and cook over a medium-high heat for 5 minutes, or until soft. Squeeze the roasted garlic cloves from their skins and add to the pan along with the garlicky oil. Cook for 1 minute, breaking up with a wooden spoon. Add the diced tomatoes, water, balsamic vinegar and baby spinach leaves. Season with salt and pepper and bring to a simmer, then add the meatballs back to the pan. Reduce the heat to a medium-low, and cook for a final 15 minutes, or until the liquid has reduced slightly. Stir through the butter.

Cook the spaghetti
5

Meanwhile, fill a large saucepan with the water from the kettle, add a pinch of salt and bring to the boil. Add the spaghetti and cook according to packet directions, or until ‘al dente’. Drain. Tip: Ensure you use the correct amount of pasta.

6

To serve, divide the spaghetti and meatballs between bowls and sprinkle over the grated Parmesan cheese.

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