Spaghetti and meatballs
- Recipe by Brid Brady -
INGREDIENTS
500g lean beef mince (5% fat or less)
Two garlic cloves, crushed
Half a red onion, very finely chopped or grated
1tsp dried oregano
1tbsp tomato purée
200g cherry tomatoes
400g passata
400g dried spaghetti
Fresh basil leaves, to serve
METHOD
First, make the meatballs. Put the mince, garlic, onion, oregano and tomato purée in a bowl. Season lightly, then mash together with your hands until really well mixed. Roll into 20 balls and put them on a plate. Cover and set aside for 20 minutes to firm up.
When the meatballs have been standing for 10 minutes, start making the sauce. Put a large, deep, lidded non-stick frying pan over a medium-high heat. Add the tomatoes and passata, season lightly and bring to a simmer. Simmer for 10 minutes.
Drop in the meatballs. Stir to coat them in the sauce, then cover the pan, turn down the heat and cook gently for 10 minutes. At the same time, cook the spaghetti following the pack instructions. Drain and reserve a ladle full of the water.
Take the lid off the meatballs, give them a gentle stir and simmer for another five minutes. Add the spaghetti and reserved water and simmer for 2 minutes more. Divide the spaghetti and meatballs between 4 bowls. Scatter with the basil, and sprinkle over some grated fresh Parmesan, if you like (count 1 Syn per level tsp).
ABOUT THE CHEF
Bríd Brady is the Slimming World consultant for Cavan and Arva. Her group meetings take place in the Cavan Crystal Hotel on Saturdays at 8.30am and Arvagh on Wednesdays at 5.30pm. Contact 086-3728862.
YOU MIGHT ALSO LIKE