Spaghetti and meatballs
- Preparation and cooking time
- Total time
- + chilling
- Easy
- Serves 4
Ingredients
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, sliced
- ½ tsp dried chilli flakes
- 1 tbsp tomato purée
- 400g tin plum tomatoes
- 1 tbsp English mustard
- 400g spaghetti
- flat-leaf parsley, chopped to make 1 tbsp
MEATBALLS
- 500g 10%-fat beef mince
- 1 small onion, grated
- 30g parmesan, finely grated, plus extra to serve
- 1 tsp dried oregano
Method
- STEP 1
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.
- STEP 2
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.
- STEP 3
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.
- STEP 4
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.
- STEP 5
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.