½ loaf french bread or 150 g, cut into small pieces
For Sauce:
1 tablespoon olive oil or 15 ml
1 medium onion or 100 g, chopped
1 medium carrot or 50 g, finely chopped
3 cloves garlic, finely chopped
2 tablespoons tomato paste
½ cup water or 125 ml, hot
1 cube MAGGI Chicken Stock or 10 g
8 medium tomatoes or 800 g, chopped
2 teaspoons dried basil
1 teaspoon dried oregano
1 packet spaghetti or 450 g
8 cups water or 2 liters
How to prepare
Preheat oven to 180 degrees C and place the oven rack in the middle position.
To make the Meatballs: Line the bottom of an oven tray with aluminum paper for easy clean up.
In a large mixing bowl, combine Minced Meat, Parmesan Cheese, Oregano, Basil, Garlic, Onions, and Chili Flakes.
Dissolve MAGGI Chicken Stock and Hot Water and add to the bowl and mix for another 3-4 minutes with hand or a wooden spoon.
Gradually mix in the small bread pieces until all ingredients are well incorporated.
Shape mixture into golf-ball size meat balls and place on oven tray.
Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.
To make Tomato Sauce: Heat Olive Oil and Sauté Onions and Carrots and continue to cook until soft. Add Garlic, and Tomato Paste and sauté for an additional 1 minute.
Add Hot Water, MAGGI Chicken Stock, Tomatoes, Basil and Oregano and allow to simmer for 1 hour.
Gently place cooked Meatballs in Tomato Sauce, simmer for 10 minutes.
Cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Serve cooked pasta on a platter and pour over with sauce and meatballs.
Questions ? Ask a specialist