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Meatballs & Spaghetti

Meatballs & Spaghetti

Meatballs & Spaghetti

SERVES
4-6
COOK TIME
30
PREP TIME
20
DIFFICULTY
Easy
Tags -
Collections Quick & Easy

INGREDIENTS

  • 1 tbsp olive oil
  • 1 large brown onion, finely diced
  • 2 cloves garlic, crushed
  • 1 large carrot, peeled & finely diced
  • 150g button mushrooms, finely diced
  • 700ml bottle tomato passata
  • 600g Italian pork sausages
  • 1/4 cup fresh basil leaves
  • To serve
  • Spaghetti
  • Grated Parmesan cheese

METHOD

  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.

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Meatballs & Spaghetti
Recipe Notes
  1. Heat half the oil in a large non-stick saute pan over a low heat. Add onion, garlic, carrot and mushroom, stirring to combine. Cover and cook for 10 minutes, or until onion is soft.
  2. Meanwhile to make meatballs, squeeze sausage mince out of casing into ½ tablespoon measures and shape into balls. If the mixture is sticky, roll balls with wet hands.
  3. Heat remaining oil in a non-stick frying pan over a medium heat. Add meatballs in two batches, cooking for 4-5 minutes and turning regularly until evenly golden. Place meatballs on a plate until required.
  4. Add passata and 1 cup water to the onion mixture and increase heat to medium. Add browned meatballs and cook for 10 minutes. Season with salt and pepper and add basil.
  5. Serve meatballs with spaghetti and parmesan.
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Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan

SERVES
4
COOK TIME
15
PREP TIME
15
DIFFICULTY
Easy
Tags Dinner, Spaghetti, Zucchini
Collections Quick & Easy, Spring

INGREDIENTS

  • 375 g spaghetti
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 cloves garlic, peeled & finely sliced
  • 1/2 tsp dried chilli flakes
  • 3 anchovies
  • 2 zucchinis, grated
  • 1 lemon, juice & zest
  • 1/3 cup flat leaf parsley, chopped
  • 70 g baby rocket leaves
  • sea salt & freshly ground black pepper
  • 1/3 cup (25g) finely grated Parmesan

METHOD

  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft. Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts. Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our, 1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls of mixture, in batches.

Print Recipe
Zucchini garlic, anchovy, chilli & lemon spaghetti with parmesan
Recipe Notes
  1. Cook pasta according to pack instructions. Drain well.
  2. Meanwhile heat oil in a medium saucepan over a medium heat.
  3. Add onion, garlic, chilli flakes & anchovies cook for 5 minutes or until onion is soft.
    Add zucchini, juice, zest & parsley, cook for 2 minutes, season to taste.
  4. Add zucchini mixture & rocket to pasta, toss to combine. Serve topped with parmesan.

Three ways with zucchini

  1. For a delicious zucchini, walnut & cinnamon bread, preheat oven to 180°C. Whisk 3 eggs in large mixing bowl, add 1 cup oil & 2 cups each of grated zucchini & sugar, stirring to combine. In another large mixing bowl combine 2 cups plain our, 1 teaspoon each of cinnamon, salt & bicarbonate soda, 1/4 teaspoon baking powder & 1/2 cup walnuts.
    Add zucchini mixture stirring until well combined. Lightly grease 2 bread tins & evenly divide mixture. Bake in oven for 1 hour or until cooked.
  2. For a quick Ratatouille, cook a chopped onion, red capsicum & garlic in olive oil over
    a low heat until onion is soft. Add 1 chopped eggplant, 2 chopped zucchinis, 4 chopped
    tomatoes, 1 tablespoon red wine vinegar & 1/4 cup water. Bring to a simmer & cook
    for 5 minutes. Season with salt & pepper & finish with a handful of chopped parsley.
  3. For zucchini fritters mix together 2 eggs, 3 grated zucchinis, 1/2 cup SR our,
    1 deseeded chopped chilli, 1 teaspoon nely grated lemon zest, 1/4 cup mint leaves
    & 100g crumbled feta. Heat olive oil over medium heat & cook tablespoonfuls
    of mixture, in batches.
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