Italian beef meatballs in a tomato basil ragu served with spaghetti and chargrilled veggies
Beef mince, onion, garlic, thyme, carrot, flaky salt, tomato polpa, tomato paste, basil, olive oil, spaghetti, cauliflower, broccoliDishes are prepared in a kitchen that handles nuts, seeds, eggs, gluten and dairy so we cannot guarantee any of our dishes will be completely free from traces of key allergens.
Remove meatballs from dish and transfer to a microwaveable bowl. Pour ragu over the top. Warm for 3 to 5 minutes until piping hot. Remove lid from spaghetti, cover and heat for 2 to 3 minutes. Remove lid from vegetables and warm for 2 to 3 minutes.
Preheat to 180°C. Transfer meatballs and sauce to an ovenproof tray and heat in oven for 10 to 15 minutes. Blanch cooked pasta in boiling water for 15 seconds to heat.