Napolitana Sauce


  1. In a bowl mix together pork and veal mince, parmesan, parsley and egg.
  2. Place bread into food processor and blitz until it resembles fine breadcrumbs.
  3. Add breadcrumbs to mince and work together until combine. Add salt & pepper to taste.
  4. Place meatball mix into fridge for 30 minutes.
  5. Once chilled, evenly roll meatballs into golf sized balls. Set aside.
  6. Heat olive oil and garlic in a medium frypan on low.
  7. Allow garlic to infuse in oil for 4 minutes, then remove garlic from pan.
  8. Add passata to infused oil, fill half the empty jar with water and add to pan. Stir and bring to boil.
  9. Reduce to a simmer and add meatballs one by one into pan.
  10. Gently stir, making sure meatballs are covered by sauce.
  11. Cook for 25 to 30 minutes or until meatballs are tender and cooked through. Season with salt and pepper, to taste.
  12. Meanwhile, in a pot of boiling salted water, cook pasta as per packet directions.
  13. Add cooked spaghetti to meatballs and sauce, gently mix together to coat the pasta in the sauce. Divide evenly across plates.
  14. Serve and enjoy with family and friends!

    San Remo Pasta Brings Families Together ❤️