Authentic Spaghetti, Bacon and Beef Meatballs
Inspired by Tulsa King
Rooted in the traditions Dwight leaves behind and the ones he tries to rebuild, this Spaghetti, Bacon and Beef Meatballs dish pays homage to the heart of Italian home cooking. Based on polpette al sugo, it’s a comforting blend of tender meatballs in rich tomato sauce over spaghetti.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Garlic Clove
125 grams
Baby Plum Tomatoes
180 grams
Spaghetti
(Contains: Cereals containing gluten, Wheat)
10 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
240 grams
British Beef Mince
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Mixed Herbs
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
20 grams
Baby Leaf Mix
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
90 grams
British Smoked Bacon Lardons
Not included in your delivery
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Water for the Breadcrumbs
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the spaghetti.
Peel and grate the garlic (or use a garlic press). Halve the baby plum tomatoes and pop them into a large bowl. Drizzle over some oil, season with salt and pepper, mix together and set aside for now.
When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins.
While the pasta cooks, in another large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).
Add the beef mince and half the garlic. Season with pepper and mix together with your hands.
Roll into evenly-sized balls, 5 per person, then pop onto a large baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the oven is hot, bake the meatballs on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Meanwhile, once the pasta is cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Heat a drizzle of oil in a large frying pan on medium heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
Add the remaining garlic and fry for 30 secs.
Next, stir in the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then lower the heat and simmer until thickened, 3-4 mins.
Once thickened, stir in the butter (see pantry for amount) until melted. Season with salt and pepper, then remove from the heat.
Once the meatballs are ready, pop the sauce back on medium heat and stir in the meatballs. Cook until piping hot, then remove from the heat.
Next, stir in half the hard Italian style cheese, then toss the cooked spaghetti through the sauce so it's nicely coated.
Taste and add more salt and pepper if needed.
Share the spaghetti and meatballs between your serving bowls. Sprinkle over the remaining hard Italian style cheese.
Add the baby leaves to the bowl of tomatoes and toss together.
Serve the salad on the side, drizzling over the balsamic glaze to finish.
