Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
180 grams
Spaghetti
(Contains Cereals containing gluten)
240 grams
British Beef Mince
3 unit(s)
Garlic Clove
10 grams
Breadcrumbs
(Contains Cereals containing gluten)
1 sachet(s)
Mixed Herbs
28 grams
Red Wine Stock Paste
(Contains Sulphites)
1 carton(s)
Tomato Passata
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
20 grams
Baby Leaf Mix
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Glaze
(Contains Sulphites)
1 tsp
Sugar for the Sauce
100 milliliter(s)
Water for the Sauce
¼ tsp
Salt for the Breadcrumbs
Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the spaghetti.
Meanwhile, peel and grate the garlic (or use a garlic press).
When boiling, add the spaghetti to the water and bring back to the boil. Cook until tender, 8 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, in a large bowl, combine the breadcrumbs, salt and water for the breadcrumbs (see pantry for both amounts).
Then, 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. IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray.
When the oven is hot, bake 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, halve the tomatoes and pop them into a large bowl. Drizzle over some oil, season with salt and pepper, mix together and set aside for now.
Heat a drizzle of oil in a large frying pan on medium heat. Once the oil is hot, add the remaining garlic and fry for 30 secs.
Then, 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, season with salt and pepper and 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 frm the heat.
Next, stir the cooked spaghetti and half the cheese into the sauce. Taste and add more salt or pepper if needed.
Share the spaghetti and meatballs out between your bowls. Sprinkle over the remaining cheese.
Add the baby leaves to the tomato bowl and toss together. Serve the salad on the side, drizzling over the balsamic glaze to finish.
Enjoy!