Spaghetti and meatballs

print

I love Spaghetti and meatballs!  This recipe is simple to make and it’s a great balanced meal jammed with flavour that everyone will love. I use pork mince as well as beef mince for an extra boost of flavour, but you don’t have to. I freeze the two unused portions of leftover mince in a bag so it’s all ready for next time. The meat, veges and carbs are all there in one in one dish – I sometimes serve it ‘family style’ like this, in one big plate with the sauce already mixed into the pasta – this is how Italians would do it, but sometimes I like piling sauce on top of pasta in a bowl!

Ingredients

300g pork mince
300g beef mince
1 slice wholemeal bread, torn into small pieces and soaked in 2 tbsp milk
1 large egg, lightly beaten
3 cloves garlic, finely chopped
1 smallish onion, finely chopped
1 tbsp chopped parsley, plus extra for serving
1 tbsp finely chopped thyme
1 tsp dried or 2 tsp fresh oregano
3 tbsp tomato paste
3⁄4 cup beef or chicken stock (I like the fresh one ones in the pouches)
400g can chopped tomatoes
2 tsp sugar
3 handfuls baby spinach leaves
Fresh herbs for serving – I like lots of chopped basil and parsley
Spaghetti

To serve: Freshly grated Parmesan, freshly chopped herbs (parsley, basil)

Method

Put the minces, bread, egg, garlic, onion, parsley, thyme, and 1 tbsp of the tomato paste into a bowl. Season with salt and pepper, and mix and mash it all up really well using your clean hands. Shape the mixture into walnut-sized balls.

Heat a splash of oil over a medium high heat in a large frying pan, and brown the meatballs all over in two batches. Once browned, remove and set aside.

Drain any oil from the frying pan and add the stock. Turn the heat up and bring to the boil, scraping the pan with a wooden spoon to get all those crunchy caramelised meat juices from the meatballs into the sauce. Add the rest of the tomato paste, meatballs, tomatoes, oregano, sugar and mix well. Simmer for 20 minutes or so, until the meatballs are cooked and the sauce is nice and thick. Stir in the spinach and simmer to wilt it. Taste and season with salt and pepper.

Serve with hot spaghetti cooked al dente, a scattering of fresh chopped herbs, and lots of freshly grated Parmesan. Belissimo!