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Spaghetti Meatballs


  • 2 large sticks of celery finely chopped
  • 4 large cloves of crushed garlic
  • 1 tbsp dried basil
  • 1/2 tsp chilli flakes optional
  • 1 tbsp tomato puree
  • 2 400 g tins chopped tomatoes
  • 1 tbsp sugar
  • 2 bell peppers cut in chunks
  • 500 g meatballs
  • 400 g spaghetti
  • Salt and pepper


  1. Preheat oven to 180C.
  2. Fry celery until soft (about 5 minutes)
  3. Add garlic, basil and chilli flakes and fry for 1 minute
  4. Squeeze in tomato puree and cook for a further minute.
  5. Add tinned tomatoes and sugar, bring to boil and allow to simmer for 20 minutes
  6. Meanwhile put meatballs in the oven for 20 minutes.
  7. Once the meatballs are cooked add to the sauce and simmer for a further 10 minutes.
  8. Cook the spaghetti according to pack instructions and while the pasta is cooking add chopped peppers to the sauce.
  9. Once spaghetti is cooked drain and mix through the sauce.
  10. Season to taste.
  11. Serve with grated parmasan, sweetcorn, salad and garlic bread if you like.

Recipe Notes

This sauce works equally well with chopped up sausages.