Ultimate Spaghetti and Meatballs
with Bacon, Parmigiano Reggiano, Garlic Bread and Salad
Looking for a taste of everyday luxury? This Ultimate Spaghetti and Meatballs is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
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.
10 grams
Panko Breadcrumbs
(ContainsCereals containing gluten)240 grams
Beef Mince
180 grams
Spaghetti
(ContainsCereals containing gluten)3 unit(s)
Garlic Clove
60 grams
Bacon Lardons
1 pack(s)
Tomato Passata
22 grams
Red Wine Jus Paste
(ContainsCelery, Sulphites)40 grams
Parmigiano Reggiano
(ContainsMilk)1 unit(s)
Ciabatta
(ContainsCereals containing gluten)125 grams
Premium Tomatoes
50 grams
Premium Baby Leaf Mix
1 sachet
Balsamic Glaze
(ContainsSulphites)Not included in your delivery
2 tbsp
Water for the Breadcrumbs
½ tsp
Salt for the Meatballs (1 tsp)
200 milliliter(s)
Water for the Meatballs
1 tsp
Sugar for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt.
Pop the panko breadcrumbs, water and salt for the meatballs (see ingredients for both amount) into a large bowl. Mix together, then add the beef mince and season with pepper.
Using your hands, mix everything together until well combined, then shape into meatballs (5 per person). IMPORTANT: Wash your hands and equipment after handling raw mince.
Pop the meatballs onto a large baking tray and drizzle with oil.
Bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. Once cooked, remove from the oven. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
While the meatballs bake, add the spaghetti to the pan of boiling 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, peel and grate the garlic (or use a garlic press). Heat a drizzle of oil in a large frying pan on medium-high 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 lardons thoroughly.
Add half the garlic to the bacon and stir-fry for 30 secs.
Stir in the water and sugar for the sauce (see ingredients for both amounts), passata and red wine jus paste. Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, in a small bowl, mix together the remaining garlic, half the Parmigiano Reggiano and the olive oil for the garlic bread (see ingredients for amount).
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread the cheesy mixture on top.
Bake the garlic bread on the top shelf of your oven until golden, 6-7 mins.
Meanwhile, halve the tomatoes. Just before you are ready to serve, pop the baby leaf mix and tomatoes into a medium bowl, drizzle with oil and toss to coat.
Once everything is ready, carefully stir the meatballs and cooked spaghetti through the sauce and simmer until piping hot, 1-2 mins. Add a splash of water if it's a little dry.
Mix in half of the remaining cheese, then remove from the heat.
Share your ultimate spaghetti and meatballs between your bowls, then sprinkle with the remaining cheese.
Cut your cheesy garlic bread into triangles. Drizzle the salad in the balsamic glaze and serve alongside. Enjoy!