Third-Tier Spaghetti and Meatballs


  • For the meatballs:
  • 1 cup ground pork
  • 2 cups ground beef
  • 2 cups sausage meat
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons fresh breadcrumbs
  • 2 tablespoons heavy cream
  • 1/2 onion, grated
  • 1 teaspoon thyme, leaves picked, chopped
  • 1 teaspoon rosemary, leaves picked, chopped
  • 1 teaspoon oregano, leaves picked, chopped
  • 1 clove garlic, minced
  • Pinch chili flakes
  • 2 tablespoons olive oil
  • For the sauce:
  • 2 cloves garlic, sliced
  • 1 fresh red chili, finely chopped
  • 1 can San Marzano tomatoes, crushed
  • 1 tablespoon tomato puree
  • Pinch sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 Parmesan rind
  • 1/4 cup red wine
  • Pinch chili flakes
  • 1 stalk fresh oregano, chopped
  • 1 tablespoon butter
  • For the fresh pasta:
  • 2 1/2 cups 00 flour
  • 6 large egg yolks
  • Parmesan, to serve


  1. In a large bowl, add the ground pork, ground beef, sausage meat, salt, pepper, milk, breadcrumbs, onion, herbs, garlic and chili flakes. Mix gently but thoroughly with your hands to combine.
  2. Form mixture into walnut-sized meatballs and place on a lined baking tray.
  3. Heat olive oil in a large frying pan and place the meatballs into the pan. Cook for 4 minutes on each side, until golden and cooked through then remove from the pan and set aside. Add 1 tablespoon olive oil to the pan followed by the garlic and chili and cook for 2 minutes until fragrant. Add the wine followed by the tomato puree, sugar, salt and pepper and stir, then add the tomatoes, Parmesan rind and oregano. Cook for 30 minutes then add the meatballs back into the pan and cook everything together, stirring occasionally, for 30 minutes. When ready to serve, stir through the butter. Remove the Parmesan rind and oregano before serving.
  4. To make the pasta, mix the pasta flour and egg yolks together until they form a dough. Knead briefly, wrap in plastic wrap and allow to rest for at least 30 minutes.
  5. When ready to roll, unwrap the dough and cut into 2 pieces. Set your pasta machine to the widest setting. Roughly flatten one half of the dough. Roll the pasta through the rollers 3 to 4 times on each setting until you get to the third thinnest one.
  6. Lay it out on a work surface dusted with semolina. Repeat with the other half of the pasta.
  7. Change the pasta attachment to the spaghetti cutting attachment and run the pasta sheets through to form spaghetti. If you don’t have a spaghetti cutter fold the pasta sheets over in half and in half again, making sure they are well dusted with semolina so that they don’t stick, and use a sharp knife to cut into very thin strips.
  8. Boil some water in a deep pot and salt heavily then cook the pasta for 2 minutes, until al dente.
  9. Serve the pasta topped with the meatballs and sauce, sprinkled with some Parmesan, fresh basil and fresh parsley.