Spaghetti & Meatballs
Ingredients
- Oil
- 1 small onion
- 1 clove of garlic
- 1 small carrot
- 115g lean minced beef
- 55g fresh white breadcrumbs
- Fresh parsley
- Ground black pepper
- 1 small egg (beaten)
- 175g spaghetti
- 1x 400g can of chopped tomatoes
- 1x tablespoon of tomato purée
Method
-
- Preheat the oven to 190°. Peel and grate the carrot, crush or finely chop the garlic, finely chop the onion.
- Gently fry the onion.
- Add the carrot, breadcrumbs, parsley, pepper and half of the cooked onions to the mince. Add just enough beaten egg to combine the mixture. Mix it all together.
- Form the mixture into meatballs and cook gently in the pan to brown the meatballs before transferring to the oven for 8-10 minutes.
- For the sauce, add a tin of chopped tomatoes to the other half of the cooked onions and simmer for 5-8 minutes. Add the tomato purée and season to taste.
- Cook the spaghetti in salted boiling water for around 10 minutes.
- Plate up. Add some grated cheese and fresh parsley.
