Old School Spaghetti & Beef Meatballs SPAG BOL

This is a nostalgic take on Spaghetti Bolognese, as many of us remember it growing up — simple, hearty, and comforting. Instead of the traditional mince-in-the-sauce version, this one uses juicy beef meatballs simmered in rich homemade marinara, made from scratch using a big tin of tomatoes. There’s no wine-soaked soffritto or ten-ingredient prep — just bold, familiar flavours: garlic, onion, herbs, Parmesan, and pasta. It’s a perfect weeknight dish, ideal for feeding the family or freezing for later. Classic “Spag Bol” vibes — with a meatball twist!

👇 RECIPE BELOW
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Ingredients
For the Meatballs
• Beef mince (80/20) – 300 g | 10½ oz minimum
• Breadcrumbs – ⅓ UK cup | ¼ US cup | 3 tbsp | 20 g
• Milk – 3 tbsp | 45 ml
• Egg – 1 small
• Grated Parmesan – 1 tbsp | 8 g
• Fresh parsley (chopped) – 1 tbsp | 4 g
• Garlic (minced) – 1 clove | 1 tsp | 5 g — or ½ tsp garlic powder
• Dried oregano – ½ tsp | 0.5 g
• Salt – ½ tsp | 3 g
• Black pepper – ¼ tsp | 0.5 g
• Oil for browning – 1–2 tbsp | 15–30 ml
For the Sauce
• Onion (finely chopped) – 1 small | ½ UK cup | ⅓ US cup | 70 g
• Garlic (minced) – 1–2 cloves | 1 tsp | ~5 g
• Carrot (grated) – 1 small | ½ UK cup | ⅓ US cup | 60 g
• Marinara sauce – 3 cups | 700 ml    • Marinara sauce  
• Beef broth (low sodium) – ½ UK cup | ¼ US cup + 2 tbsp | 120 ml
• Bacon rashers 3-4 chopped or bacon bits
For the Pasta
• Spaghetti – 250 g | ~½ lb
• Salted water – for boiling
To Serve
• Fresh parsley (chopped) – for garnish
• Freshly grated Cheddar – ½ UK cup | ⅓ US cup | 50 g
• Freshly grated Parmesan – ½ UK cup | ⅓ US cup | 50 g

HOW TO MAKE Marinara Sauce -    • Marinara sauce  

#backyardchef #marinarasauce #marinara #spaghetti #bolognese

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