prep time15 minutes
cook time45 minutes
serves4 pax
Ingredients
| 400g | San Remo Spirals |
|---|---|
| 500g | Beef mince |
| 3 cloves | Garlic, crushed |
| 1 pc | Egg, beaten |
| 60g | Perfect Italiano Parmesan Grated |
| 25g | Dried breadcrumbs |
| Oil for cooking meatballs | |
| 1 pc | Small onion, finely chopped |
| 500g | San Remo Bolognese & Mushroom Sauce |
| 4 slices | Chesdale Slice Cheese |
| Salt and pepper to taste |
Method
- To make the meatballs, mix the beef mince, garlic, egg, Perfect Italiano Parmesan cheese and breadcrumbs in a bowl. Season with salt and pepper. Round into small balls
- Place the oil in a large saucepan over a high heat. Add the meatballs and cook for 5 minutes or until browned. Remove and set aside.
- Sauté onion in a pot over medium heat until soft. Add the Bolognese sauce then simmer for 5 minutes or until mixture reduces slightly. Add the meatballs and bring to boil. Cover and cook for 10 minutes or until the sauce thickens. Remove from the heat.
- Meanwhile, cook the pasta, drain and toss to combine into the pot of sauce.
- Transfer into a baking dish and layer Chesdale Slice Cheese on top.
- Bake for 20 minutes in pre-heated 200˚C oven or until the cheese is melted golden brown.
