Italian

Matt Moran’s spaghetti and meatballs

Name: Matt Moran’s spaghetti and meatballs recipe
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Cuisine: /italian
Ingredients: 400g dried spaghetti; 40.00 ml extra virgin olive oil, plus extra, to drizzle; 60g parmesan; 1/2 bunch basil, leaves picked, stalks reserved for sugo; 160.00ml olive oil; 2.00 onion, finely chopped; 4.00 garlic cloves, finely chopped; 20.00 ml cabernet sauvignon vinegar (substitute red wine vinegar); 2 tsp tomato paste; 2 punnets cherry tomatoes, cut in half; 400g can crushed tomatoes; 1/2 bunch reserved basil stalks; 3 tsp raw sugar; 350g pork mince; 350g veal mince; 1/4 bunch flat-leaf parsley, leaves picked and finely chopped; 1/2 bunch oregano, leaves picked and finely chopped; 80g parmesan; 50g breadcrumbs; 1 egg; Pinch chilli flakes

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by Matt Moran

Chef and delicious. Produce Awards judge

Oct 20, 2025

“My daughter's favourite meal. We always have mince left over from the restaurants taking primal cuts. Meatballs are one of my daughter’s favourite things.” – Matt Moran

400g dried spaghetti
2 tbs extra virgin olive oil, plus extra, to drizzle
3/4 cup (60g) parmesan, finely grated
1/2 bunch basil, leaves picked, stalks reserved for sugo

Tomato sugo

1/3 cup (80ml) Woolworths Extra Virgin Olive Oil
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbs cabernet sauvignon vinegar (substitute red wine vinegar)
2 tsp tomato paste
2 punnets cherry tomatoes, cut in half
400g can crushed tomatoes
1/2 bunch reserved basil stalks
3 tsp raw sugar

Meatball mix

1/3 cup (80ml) extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
350g pork mince
350g veal mince
1/4 bunch flat-leaf parsley, leaves picked and finely chopped
1/2 bunch oregano, leaves picked and finely chopped
1 cup (80g) parmesan, grated
1/2 cup (50g) packaged breadcrumbs
1 egg
Pinch chilli flakes

Method

1.

For the tomato sugo, heat the oil in a large saucepan over medium-high heat. Cook the onion and garlic, stirring occasionally, for 4-5 minutes, until fragrant and translucent. Add the vinegar and stir for 1 minute, scraping base of pan with a spoon. Add the tomato paste and halved cherry tomatoes and cook for 5-6 minutes, stirring often, until cherry tomatoes start to break down. Add the crushed tomatoes and ½ cup (125ml) water and bring to a simmer. Add the basil stalks and sugar and season to taste with salt flakes and freshly ground black pepper. Reduce heat to low and cook, uncovered, for 40 minutes, or until the sauce has thickened and the flavours have developed.
2.

To make the meatball mix, heat 2 tbs oil in a large non-stick frypan over medium heat. Add the onion and garlic, and season with salt flakes. Cook for 4-5 minutes, stirring occasionally, until fragrant and translucent, then remove from pan and set aside to cool. Reserve pan.
3.

In a large mixing bowl, combine the remaining meatball ingredients, then add the cooled onion mixture. Mix with your hands until well combined, then season to taste with salt flakes and freshly ground black pepper. Portion the meatball mix into 20 even portions and roll into compact balls.
4.

Heat the remaining 2 tbs oil in the reserved pan over medium-high heat, Cook the meatballs for 5-6 minutes, until browned all over. Transfer meatballs to the sugo and bring to a simmer over medium heat. Cover, reduce heat to low and cook for 20 minutes, stirring occasionally, until meatballs are cooked through.
5.

Cook spaghetti in a large saucepan of salted, boiling water following packet instructions. Drain and return to pan with oil. Toss to coat.
6.

To serve, arrange the cooked spaghetti onto serving plates, spoon over the meatballs and sauce, and finish with freshly grated parmesan, a drizzle of extra oil and picked basil leaves.