Bring a large pot of salted water to the boil, we recommend 7g of salt per litre of water. Once the water is boiling, cook the Spaghetti for 2 minutes less than the recommended time on the pack.
PREP THE MEATBALLS
In a mixing bowl, combine the beef mince and parmesan cheese, seasoning with salt, pepper and nutmeg. Shape the meatballs into small balls and set aside.
COOK THE SAUCE
In a large pan, heat the olive oil over medium heat. Add the onion and carrot and cook until translucent. Then, add the passata and cook for 5 minutes. Season the sauce with salt and pepper and add the meatballs. Cover with a lid and let the sauce simmer for 15 minutes, stirring occasionally.
Tip - if you don't have time to cook the sauce from scratch, try one of our delicious pasta sauces!
COMBINE AND SERVE
Drain the pasta, reserving a cup of pasta water. Combine the Spaghetti with the sauce and add the reserved pasta water. Cook altogether for a further 2 minutes and add the Parmigiano Reggiano. Serve and top with the Pecorino Romano and a drizzle of olive oil.
