The addition of chorizo to this classic dish, really packs a flavour punch. 


  • 200g dried chorizo, chopped

  • 500g beef mince

  • 1 zucchini, grated

  • 20g very finely grated parmesan, plus extra to serve

  • 2 tbsp extra virgin olive oil

  • 1 onion, finely chopped

  • 1 bunch parsley, stalks chopped, leaves chopped

  • 3 cloves garlic, chopped

  • 1 sprig rosemary, leaves finely chopped

  • ½ tsp dried chilli flakes

  • ¼ cup tomato paste

  • 1 tbsp red wine vinegar

  • 2 x 400g cans pureed tomato or chopped tomatoes

  • 400g dried spaghetti


  • 1.

    Place the chorizo in a food processor and whiz until very finely chopped. Place in a bowl with the beef mince.

  • 2.

    Add the zucchini and parmesan to the chorizo mixture. Season with 1 ½ tsp salt and freshly cracked pepper. Combine the mixture together with your hands then form into 20 meatballs, using about 2 tbs mixture per ball.

  • 3.

    Place on a tray lined with baking paper and chill for 30 minutes or freeze for 5 minutes to firm up.

  • 4.

    Heat oil in a deep, large frypan over high heat. Cook the meatballs in batches, turning frequently, for 4–5 minutes or until browned. Remove from the pan and set aside.

  • 5.

    Reduce the heat to medium, leaving the fat in the pan then add the onion and parsley stalks and cook for 2-3 minutes then add the and garlic and rosemary and cook to the pan and cook a further 1 minute until fragrant.

  • 6.

    Add the tomato paste and vinegar, stir to combine and cook for 1 minute. Add the tomatoes, 1 cup water, season and stir to combine then bring to a simmer.

  • 7.

    Add the meatballs and simmer for 20 minutes or until the sauce is reduced and the meatballs are cooked through.

  • 8.

    Meanwhile, bring a large saucepan of water to the boil over high heat. Season well with salt.

  • 9.

    Add the pasta and cook until al dente then drain, reserving 1/2 cup cooking liquid.

  • 10.

    Combine the drained pasta and cooking liquid with the meatballs and stir to combine.

  • 11.

    Serve the spaghetti and meatballs topped with parsley and parmesan.

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