Spaghetti and meatballs. What’s not to love? This recipe contains a brilliant time-saving tip that will cut down the cooking time without losing out on flavour! Making meatballs from sausage meat is a really simple way to make your life easier as there is no need to worry about seasoning. And to get your veggies in, we’ve snuck courgette into the thick tomatoey sauce and served this classic spaghetti dish with a simple caprese-style salad. Buon appetito.
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 conflict 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.
/ serving 4 people
/ serving 4 people
Tuscan Pork Sausage Meat(ContainsSulphites, Cereals containing gluten)
Finely Chopped Tomatoes with Basil
Wheat Spaghetti(ContainsCereals containing gluten)
Flat Leaf Parsley
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Shape the sausage meat into four meatballs per person. Set aside on a plate. TIP:Remember to wash your hands after handling raw meat! Halve, peel and thinly slice the onion into half moons. Remove the top and bottom from the courgette, then quarter lengthways. Now chop widthways into 1cm chunks. Put a large saucepan of water with a pinch of salt on to boil for the pasta.
Heat a drizzle of oil in a frying pan on medium heat. When hot, add the meatballs and fry until golden all over, 5 mins.
Add the onion and cook, stirring gently so as not to break the meatballs, until soft, 3-4 mins. Next, stir in the finely chopped tomatoes, smoked paprika, dried oregano and water (see ingredients for amount). Stir in the courgette, then simmer until the sauce has thickened, 10 mins.
Meanwhile, add the spaghetti to the pan of boiling water and cook until 'al dente', about 10 mins. TIP:‘Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. When cooked, drain in a colander and return to the saucepan (off the heat) with a drizzle of oil and a good grind of pepper. Cover with a lid to keep warm.
While the sauce and pasta cook, get on with the salad. Drain the mozzarella and cut into 1cm thick slices. Cut the vine tomato into 1cm thick slices. Roughly tear the parsley (stalks and all). In a small bowl combine the balsamic vinegar with the olive oil (see ingredients for amount) along with a pinch of salt and pepper. Arrange the mozzarella, tomato and half the parsley on a serving plate.
Once the sauce is ready, stir in the remaining parsley. Serve the pasta in bowls topped with the meatballs and sauce. Add a sprinkling of hard Italian cheese. Don't forget the salad - dressing optional for the kids of course! Enjoy!