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 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.
Ingredients
3
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Italian Style Herbs
240
Beef Mince
180
Spaghetti
(Contains Cereals containing gluten)
60
Bacon Lardons
½
Tomato Passata
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
1
Ciabatta
(Contains Cereals containing gluten)
40
Parmigiano Reggiano
(Contains Milk)
20
Wild Rocket
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
½
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Sugar for the Sauce
200
Water for the Sauce
1
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
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. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, Italian herbs, salt and water for the breacrumbs (see pantry for both amount) and one third of the garlic.
Add the beef mince to the breadcrumbs. Season with pepper and mix together with your hands.
Roll into even-sized balls, 5 per person, and pop them onto a large baking tray.
Bake the meatballs on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Wash your hands and equipment after handling raw mince. The meatballs are cooked when no longer pink in the middle.
Once cooked, remove from the oven.
Meanwhile, 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 to stop it sticking together.
While the spaghetti cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once the pan is 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 remaining garlic and stir-fry for 30 secs.
Stir in the passata (see ingredients for amount), red wine jus paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, halve the ciabatta and lay onto a baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake on the top shelf of your oven until golden, 6-7 mins.
When everything's ready, add the meatballs and cooked spaghetti to the sauce. Toss to coat, then simmer until piping hot, 1-2 mins. Add splash of water if it's a little dry.
Stir the cheese through your ultimate spaghetti and meatballs, then remove from the heat and share between your bowls.
Drizzle the rocket with the balsamic glaze and serve alongside.
Pop the garlic bread on the side to finish.
Enjoy!
