Pasta with Meatballs

My Favourite Pasta Recipes

Pasta with Meatballs myfavouritepastime.com_0932 My weekend starts on Friday at noon, but my schedule says “post on Saturday 26th” so I am going to do a very brief post before I pack my bags and leave. I have never set posts to be published at a later date, but well there is always a first time. Today I want to share an extra simple recipe, which stems from the Marinara Sauce I posted on April 4. I love the Marinara sauce because it has lots of red wine. If you never use wine for cooking, then I don’t know what alternative will give you the intended taste. Are substitutes always taste proof? If a recipe says add milk and you use coconut milk as a substitute you will not really taste what was meant to be. Right?

Pasta with Meatballs myfavouritepastime.com_0934The first step is to make the Marinara sauce then look for your most favourite precooked frozen meatballs. There are several (Swedish meatballs, Italian style,). Add these to the cooked marinara sauce, bring to the boil and simmer for 5 minutes until the meatballs are heated through. You can also use your favaourite meatball recipe, if you don’t want to use the precooked ones. I wish you a very happy weekend, wherever you’ll be whatever you’ll be doing. I hope you like the meatballs!

  • Ingredients for Marinara Sauce
  • 2-3 tablespoons olive oil
  • 1 large onion chopped
  • 1 celery stalk finely sliced
  • 2-3 garlic cloves garlic crushed
  • ½ teaspoon chilli flakes (optional)
  • 1 vegetable bouillon cube (optional)
  • 800g plum tomatoes (8 medium tomatoes), skinned and chopped (or 1 x 796ml (28 fl oz) can whole Italian plum tomatoes)
  • 2 tablespoons tomato paste
  • ½ cup good quality red wine
  • 3 tablespoons shredded fresh basil (or 1 teaspoon dried basil or other preferred fresh herbs)
  • Basil stalks
  • Salt and freshly ground black pepper to taste
  • 500g (1Ib) of your favourite pre-cooked meatballs

Marinara Sauce myfavouritepastime.com_0890Please always  remember to assemble all ingredients before you start.

Marinara Sauce myfavouritepastime.comHeat the olive oil in a saucepan (skillet) over medium heat. Add onion, celery, garlic and chilli flakes (if using)

Marinara Sauce myfavouritepastime.com_0897and cook, stirring until onion is soft (5-7 minutes)

Marinara Sauce myfavouritepastime.comStir in tomatoes with their juice, tomato paste, wine and bouillon cube (if using). If using dried spices, add them now; if using fresh basil or other fresh herbs add, just before serving. Bring to the boil, throw in the basil stalks, reduce heat and simmer, stirring occasionally, until the sauce has thickened, about 20 minutes.

Pasta with Meatballs myfavouritepastime.com_9573 Add your favourite pre-cooked meatballs and simmer for another 5 minutes, until meatballs are heated through. Season with salt and pepper, remove basil stalks, add chopped basil and serve with pasta of your choice

Pasta with Meatballs myfavouritepastime.com_0933This is a great way of diversifying the marinara sauce

Pasta with Meatballs myfavouritepastime.com_1615I love this meal because it’s so easy to prepare

Pasta with Meatballs

Preparation time: 15 minutes; Cooking Time: 30 minutes; Serves: 4-6

Ingredients for Marinara Sauce 

  • 2-3 tablespoons olive oil
  • 1 large onion chopped
  • 1 celery stalk finely sliced
  • 2-3 garlic cloves garlic crushed
  • ½ teaspoon chilli flakes (optional)
  • 1 vegetable bouillon cube (optional)
  • 800g plum tomatoes (8 medium tomatoes), skinned and chopped (or 1 x 796ml (28 fl oz) can whole Italian plum tomatoes)
  • 2 tablespoons tomato paste
  • ½ cup good quality red wine
  • 3 tablespoons shredded fresh basil (or 1 teaspoon dried basil or other preferred fresh herbs)
  • Basil stalks
  • Salt and freshly ground black pepper to taste
  • 500g (1Ib) of your favourite pre-cooked meatballs

Instructions

  1. Heat the olive oil in a saucepan (skillet) over medium heat. Add onion, celery, garlic and chilli flakes (if using) and cook, stirring until onion is soft (5-7 minutes)
  2. Stir in tomatoes with their juice, tomato paste, wine and bouillon cube (if using). If using dried spices, add them now; if using fresh basil or other fresh herbs add, just before serving. Bring to the boil, throw in the basil stalks, reduce heat and simmer, stirring occasionally, until the sauce has thickened, about 20 minutes. Add your favourite pre-cooked meatballs and simmer for another 5 minutes, until meatballs are heated through. Season with salt and pepper, remove basil stalks and add chopped basil and serve with pasta of your choice

myfavouritepastime.com

 

 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

33 thoughts

    1. MOst of the meatballs in the blog were made from scratch but I also use the pre made ones when I’m feeling lazy. I just don’t add salt at all when I use them. Have a great week!
      Liz

  1. I just love this recipe. It brings me back the best memories of the time spent at the States with our family friends there. My daughter loves meatballs on her pasta since she had them for dinner when she was 4 on her first stay in the US. Could there be anything homier than that?
    Those photographs are yelling at me “eat me”, “eat me, Rosa”…

    1. Did you eat them, Rosa? All my kids adore pasta and meatballs and minced meat (ground beef), so I can understand how much your daughter loves meatballs. I wish you a very wonderful weekend!
      Liz

  2. Wow. This looks so delicious. Just had our local style spaghetti with sweet tomato sauce with ham and hotdogs but pasta with red sauce is one of my favourite dishes. I love pasta with meatballs! Have you tried putting oregano? I’ve always wondered if it would be a good herb to add to red meat sauce in pastas. 🙂 Hope you have a great weekend!

    1. Hi Rey and Lyn
      I always add oregano in so many things when I’m cooking. It sits on my countertop. It’s a good herb for cooking. Sometimes i use it in roasting sweet potatoes or normal potatoes. Thanks and enjoy the rest of the week!
      Liz

  3. Best part about needing wine in a recipe nowadays is that you can buy it in a small bottle, use what you need in the recipe and…drink the rest!!! Who’s going to know??? Good post.

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