The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Classic spaghetti & meatballs
Itʼs a classic for a reason, with tasty beef and oregano meatballs, a garlicky tomato and basil sauce that's packed out with carrots and spinach, and a hearty helping of pasta.
SWK: Source of fibre
SWK: High protein
Plants 4
highly rated
Serving size
Ingredients
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 200g pasta (Wheat) (Durum wheat semolina)
- 2 garlic clove
- 250g beef mince (5% fat or less)
- 1 carrot
- 1 handful of fresh basil
- 1 onion
- 2 tbsp tomato purée
- 110g baby tomatoes
- 1 beef stock cube (use half) (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 80g baby spinach
- 1 tsp dried oregano
Nutritional Information
Calories: 661
Protein: 44g
Carbs: 99g
Fat: 8.8g
Ingredients
- 2 onion
- 4 garlic clove
- 2 tsp dried oregano
- 500g beef mince (5% fat or less)
- 2 tbsp tomato purée
- 400g chopped tomatoes (Chopped tomatoes 65%, tomato juice, acidity regulator: citric acid.)
- 200g baby tomatoes
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 160g baby spinach
- 400g pasta (Wheat) (Durum wheat semolina)
- 2 carrot
- 1 handful of fresh basil
Nutritional Information
Calories: 625
Protein: 42g
Carbs: 93g
Fat: 8.6g
Classic spaghetti & meatballs
Itʼs a classic for a reason, with tasty beef and oregano meatballs, a garlicky tomato and basil sauce that's packed out with carrots and spinach, and a hearty helping of pasta.
Cook time:
30 mins
Cuisine:
Italian
Food group:
Beef
Allergens: Wheat
Cooking Instructions
Shape & sizzle your meatballs
- Peel and finely dice the onions, then peel and crush the garlic.
- In a mixing bowl, mix half each of the onions, garlic and oregano into the mince. Lightly season and, using your hands, shape into 10 even-sized balls (20 for 4 portions).
- Spritz a large non-stick frying pan with cooking spray and put it over a medium-high heat. Cook the meatballs for 1-2 mins until browned all over.
Prep & soften the veg
- Dice the carrots into 1cm cubes, then thinly slice the basil leaves.
- Add the remaining onions, garlic, oregano and carrots to the frying pan. Cook for 5-7 mins, adding a splash of water if anything starts to catch.
Simmer the sauce
- Stir the tomato purée into the pan and cook for 1 min.
- Tip in the chopped and baby tomatoes, crumble in the stock and pour in 150ml water (250ml for 4 portions), then stir well. Simmer for 6-8 mins, until the sauce thickens slightly and the meatballs are cooked through.
- Add the spinach and half the basil and cook for 1 min to wilt the spinach, then lightly season.
Cook the pasta
- While the sauce is simmering, cook the pasta in boiling water for 7-8 mins, then drain.
Finish & serve
- Mix the pasta into the sauce, then scatter over the remaining basil.