Spaghetti & Meatballs
Everyone’s favourite family-night dinner! A really tender meat mixture, slow-simmered, with a flavourful sauce and topped with parmesan cheese, this is sure to delight even the fussiest of eaters. Recipe serves four people.
- vegetable oil 2 tbs
- onion 1 large, finely chopped
- garlic 3 cloves, sliced
- dried chilli flakes ½ tsp
- tomato purée 1 tbsp
- plum tomatoes 400g tin
- English mustard 1 tbsp
- Spaghetti 400g
- Flat-leaf parsley chopped to make 1 tbsp
- 10%-fat beef mince 300g
- pork mince 200g
- onion 1 small, grated
- parmesan 30g, finely grated, plus extra to serve
- dried oregano 1 tsp
To make the meatballs, put the mince, grated onion, parmesan, oregano and lots of seasoning into a bowl and mix really well. With slightly wet hands, form into 20 balls, put onto a baking tray and chill for 30 minutes.
Heat a large frying pan with 1 tbsp of the oil and brown the meatballs, in batches, really well on all sides. Scoop out onto a plate.
Add the remaining vegetable oil and the finely chopped onion to the pan with a pinch of salt and cook gently for 10 minutes. Stir in the garlic, chilli flakes and tomato purée, and cook gently for 5 minutes. Tip in the tomatoes, along with ½ a tin of water, the mustard and some seasoning. Gently simmer for 30 minutes.
Pour the sauce into a blender and whizz until completely smooth. Pour back into the pan and bring to a gentle simmer. Add the meatballs and any juices from the plate and simmer gently for 10 minutes, turning the meatballs halfway.
Cook the spaghetti in a large pan of boiling salted water, then drain. Tip the spaghetti back into its pan, spoon half of the tomato sauce over it and mix well. Divide between 4 pasta bowls and top with the meatballs and more sauce. Finish with chopped parsley and more parmesan, if you like.