Tomato and basil meatball fettucine - The Kayla Recipe Pairing

Tomato and basil meatball fettucine

The tomato and basil meatball pasta pairs so well with The Kayla. You can serve these meatballs with fettucine or crusty bread. 



  • 1 medium onion, finely chopped
  • 1 tsp garlic, minced
  • 500 g beef mince
  • 2 tsp dried basil 
  • 3 tbsp smoked paprika
  • 1 egg, lightly beaten
  • 1 x 400 g tin chopped tomatoes
  • 250g rose tomatoes
  • 125ml tomato passata 
  • 10ml sugar
  • 1 cup red wine ( the best you can get, the quality really makes a difference)
  • 1 cup water
  • 2 sprigs fresh rosemary, leaves picked and chopped
  • 4 sprigs fresh thyme, leaves picked
  • sea salt and freshly ground black pepper, to taste


  • Handful of fresh basil leaves
  • 500g spaghetti, cooked until al dente, for serving



  1. Pre-heat the oven to 200°c.
  2. For the sauce, combine the chopped tomatoes, rose tomatoes,  passata, sugar, rosemary, thyme, red wine, water and sea salt and black pepper in a saucepan let it simmer for 20 minutes until nice and thick
  3. In the meantime, saute the onion and garlic until soft and fragrant then combine with the remaining meatball ingredients and mix well.
  4. Form meatballs (approximately the size of golf balls) then place into the tomato sauce and bake for 10 minutes.
  5. Serve the meatballs and tomato sauce over cooked fettucine and fresh basil.