Spaghetti and meatballs

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

 

  1. 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.
  2. With wet hands, roll the mixture into 10 equal-sized balls.
  3. 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.
  4. 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.
  5. 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.
  6. Drain the spaghetti and add to the pan with the meatballs. Toss to combine then divide between two serving bowls.

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