Spaghetti and meatballs
Ingredients
Serves 2
For the meatballs
- 250g minced meat or substitute
- 1 medium free-range egg
- 2 tbsp fresh or dried breadcrumbs
- 1 tsp dried mixed herbs
- 1 garlic clove
- 1 tbsp oil
- salt and pepper
For the sauce
- 400g tin chopped tomatoes
- 1 tsp dried mixed herbs
- 1 tsp caster sugar
- 1 garlic clove
To serve
- 150g spaghetti
Step by step
- Put the mince, egg, breadcrumbs and herbs into a large bowl. Peel and finely grate the garlic then add to the bowl. Work the mixture together with your hands until thoroughly mixed. Season with salt and pepper.
- With wet hands, roll the mixture into 10 equal-sized balls.
- Heat the oil in a large frying pan over a medium-high heat. Fry the meatballs in batches for 8 minutes until golden-brown all over.
- Return the meatballs to the pan then pour over the chopped tomatoes, mixed herbs and sugar. Peel and grate the garlic, add to then pan then cook over a medium heat for around 10 minutes.
- Bring a large pan of water with a pinch of salt in, to the boil. Add the spaghetti and cook according to the packet instructions. Just before the spaghetti is ready, add a ladleful of the pasta water to the tomato sauce to thin it down, if necessary.
- Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls.
