Spaghetti & meatballs
A classic that never disappoints.
For the meatballs
450g lean ground beef
1 egg
40g parmesan cheese, grated
30g fine breadcrumbs
1 garlic clove, crushed
1 small shallot, finely chopped
1 tbsp parsley, finely chopped
50g flour
Olive oil
Salt and pepper
For the sauce
1 red onion, chopped
1 garlic clove, crushed
2 cans chopped tomatoes
2 tbsp Heinz ketchup
1 tbsp tomato puree
1 tsp mixed herbs
1/4 tsp cayenne pepper
Salt and pepper
500g spaghetti
Parmesan and basil, to serve
In a large bowl, combine all the ingredient for the meatballs. Form balls (you should be able to make about 12), roll them in flour and cook them in a large pan with oil until each side is brown. Set aside.
Remove the excess fat from the pan and cook the onion until translucent. Add the canned tomatoes, garlic, Heinz tomato ketchup, tomato puree, mixed herbs, cayenne pepper, salt and pepper. Bring to a boil and cook for about 10 minutes. Add the meatballs and cook for a further 10 minutes.
Meanwhile, bring a large pot of water and salt to a boil. Cook the spaghetti according to package directions. Serve the spaghetti in a bowl, topped with meatballs and sauce. Sprinkle some parmesan if desired and decorate with a basil leaf.
