Spaghetti & Meatballs Like other pasta, spaghetti is made of milled wheat and water and sometimes enriched with vitamins and minerals. Italian spaghetti is typically made from durum wheat semolina. Usually the pasta is white because refined flour is used, but whole wheat flour may.

Ingredients of Spaghetti & Meatballs

  1. It's of Serves: 2 people.
  2. Prepare 165 g of lean beef mince,.
  3. It's 165 g of pork mince,.
  4. It's 150 g of dried spaghetti,.
  5. You need 155 g of smooth tomato passata,.
  6. It's Half of a medium onion chopped very finely,.
  7. It's 1 of small to medium carrot grated finely,.
  8. You need 1/2 tbsp of tomato pureé paste,.
  9. It's 1 of medium egg,.
  10. It's 1 handful of fresh basil leaves,.
  11. Prepare 100 ml of water,.
  12. It's 1 tsp of dried oregano,.
  13. You need 2 of garlic cloves sliced finely,.
  14. You need 1 of small pinch of red chilli flakes,.
  15. It's of Salt and pepper to season,.
  16. It's of Olive oil Frylight.
  17. Prepare 10 g of finely grated quality Parmigianino Reggiano (optional).

Spaghetti & Meatballs instructions

  1. In a bowl combine the pork and beef mince, onion and carrot. Season with salt and pepper. Add the egg and combine everything together. Roll into 12 meatballs and leave in the fridge for 20-30 minutes to firm up..
  2. Heat a large frying pan over a medium to high heat and spray entire base with a thin layer of oil. Add the meatballs. Brown them off, season with salt and pepper. Spray with a little more oil and toss in the pan every minute to move the meatballs around so all sides are browned..
  3. Add the oregano, chilli flakes, tomato paste and garlic. Cook for 30 seconds then add the tomato passata. After a minute, add the water and stir. Turn the heat down lower and bring to a simmer..
  4. Bring a saucepan of salted water to the boil and add the pasta. Begin to cook according to packet instructions..
  5. Once the pasta has cooked for four minutes add two tbsp of the starchy pasta water into the pan with the meatballs. Give it a stir. Chop 9/10ths of the basil leaves and add to the sauce. Reserve the rest as garnish..
  6. Gently simmer and reduce the sauce as the pasta cooks. Once the pasta has cooked drain it off well. Season with salt and pepper. Add the spaghetti into the pan with the meatballs and gently combine it all together..
  7. Serve up and grate over some cheese and garnish with the remaining basil leaves. Enjoy!.

This fresh-tasting spaghetti sauce is a real crowd-pleaser. I rely on this flavorful recipe often. It tastes especially good in the summer made with fresh garden herbs. —Anne Heinonen, Howell, Michigan Give spaghetti night a Mexican twist by topping with ground beef cooked with tomatoes, corn, onion, and chili powder. Learn how to bake, roast and microwave spaghetti squash in these healthy recipes. Try these spaghetti squash recipes as a lower-calorie alternative to pasta.

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