Italian Meatball Bolognese with Spaghetti

Featuring Newman’s Own® Diavolo Pasta Sauce

Serves: 4


1 jar Newman’s Own Diavolo Pasta sauce
1kg minced meat ( beef /pork )
1/2 tsp cumin seeds, toasted and ground
1 tsp coriander seeds, toasted and ground
1 tbsp red chilli flakes dried
2 tbsp oregano dried
1 tsp rosemary dried
1 x egg
2 handful fresh bread crumbs
Sea salt and black pepper – coarse ground
4 tbsp olive oil
2 x handful fresh basil, picked and torn
2 oz mozzarella cheese, broken up  
2 oz parmesan cheese, grated
1 lb spaghetti  pasta, cooked and drained



For the meatballs:

1. Place the minced beef/pork in to a large mixing bowl. Create the breadcrumbs by adding 2 thick slices or crusts of bread into a food processor.

2. Add the fresh breadcrumbs, dried oregano, cumin, coriander, chilli, rosemary and 1 egg yolk to the minced meat and season with a good pinch of salt and a generous twist of black pepper. Mix well, using a wooden spoon and, with wet hands, roll and pat the meaty mixture into balls the size and shape you like. N.B. These can be cooked immediately or put on greaseproof paper, covered with clingfilm and refrigerated for up to a day.

3. Preheat a thick-bottomed frying pan to a very hot temperature, add 3 to 4 tablespoons of olive oil to coat the bottom of the frying pan and add the meatballs. Gently move the pan around, so that all sides of the meatballs are cooked and nicely brown all over.

4. Add the Newman’s Own Diavolo sauce and partially cover with a lid. Gently cook for approximately 20 to 30mins or until thoroughly cooked.

For the spaghetti:

1. Put a pan of water on the hob and gently bring to the boil. Cook the pasta for the time according to pack guidelines, until ‘al dente’ and drain away the water. Remove the pan from the hob and return the drained pasta to the pan and dress with 2 tbsp of extra virgin olive oil.

To Serve:

1. Serve the spicy meatballs and sauce on a bed of spaghetti, then top with broken mozzarella, grated parmesan and torn basil.

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