500 g (1.1 lbs) minced beef (ideally 12–20% fat)

½ large onion, peeled and finely chopped

1 egg

3 tbsp grated parmesan

3 tbsp panko breadcrumbs

¼ tsp salt

¼ tsp black pepper

1 tbsp oil

1 tbsp unsalted butter

½ large onion, finely chopped

2 celery sticks, chopped

2 garlic cloves, minced

¼ tsp salt

¼ tsp black pepper

400 g (14 oz) tin finely chopped tomatoes

2 tbsp tomato purée (paste in US)

1 tsp dried thyme

1 tsp light brown sugar

1 beef stock cube, crumbled

600 ml (2½ cups) just-boiled water

Shaved or grated parmesan (for serving)

1 tbsp chopped fresh parsley (for serving)

Cook Mode Prevent your screen from going dark

Make the Meatballs: In a large mixing bowl, combine minced beef, finely chopped onion, egg, grated parmesan, breadcrumbs, salt, and pepper. Mix well until combined. Shape into 16–20 meatballs.
Brown the Meatballs: Heat oil and butter in a large, deep frying pan. Brown the meatballs for 5–6 minutes, turning occasionally. Remove and set aside.
Start the Sauce: In the same pan, sauté chopped onion, celery, garlic, salt, and pepper until softened for 3–4 minutes.
Add Sauce Ingredients: Stir in chopped tomatoes, tomato purée, dried thyme, brown sugar, crumbled stock cube, and boiled water. Bring to a gentle boil.
Cook the Pasta: Add spaghetti to the pan, submerging it in the sauce. Cover and simmer for 10–12 minutes, stirring occasionally to prevent sticking.
Serve: Once the pasta is cooked, divide into bowls, top with meatballs and sauce, then sprinkle with parmesan and fresh parsley.

Meatball Size: Adjust size for desired portion. Small meatballs will require less cooking time.

Sauce Consistency: Add more water if the sauce thickens too much while cooking.

Pasta Type: Feel free to use different pasta types like linguine or fettuccine if you prefer.

Make Ahead: Leftovers keep in the fridge for up to 2 days and can be reheated on the stove.