This hearty pasta dish is designed to warm you on a cold night and help you use up the last bit of Anchor Cream!
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4
25 min
Creamy Spaghetti & Meatballs
Creamy Spaghetti & Meatballs
Creamy Spaghetti & Meatballs
- Heat a film of olive oil in a large frying pan over medium heat. Add the meatballs and cook until browned on all sides and cooked through, about 7-10 minutes. Remove the meatballs from the pan and set aside. Drain the pan of any excess fat.
- At the same time, bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until just tender. Drain and set aside.
- In the same frying pan used for the meatballs, add another film of oil and heat over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for another minute, until fragrant.
- Pour in the passata and stir to combine. Let it simmer over a gentle heat for 8-10 minutes. If the passata evaporates too quickly then add a little more or water and make sure the heat is low.
- Stir in the cream, half of the Parmesan cheese, half of the basil, the oregano, and a good sprinkle of salt and pepper. Simmer for another 5 minutes until the sauce is creamy and well combined.
- Add the meatballs back into the pan with the creamy tomato sauce. Stir to coat the meatballs in the sauce and heat through for a couple of minutes.
- Divide the spaghetti between bowls and top with the meatballs and sauce.
- Divide the pasta among shallow bowls and top with the bacon and mushroom sauce. Sprinkle with parsley and a grind of black pepper.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
- Cooking and baking
Unit Sizes: 300mL, 500mL, 1L, 2L
