Spaghetti and meat­balls in tomato sauce

Prep time: 15 mins Cook­ing time: 1 hour Serves 4

Friday - - Good Food -

400g spaghetti Olive oil, for shal­low fry­ing Parme­san cheese, grated Basil sprigs, to gar­nish FOR THE SAUCE 2 tbsp olive oil 1 small onion, chopped 3 gar­lic cloves, chopped 800g canned toma­toes Bunch of pars­ley, chopped Bunch of basil, chopped FOR THE MEAT­BALLS, MIX TO­GETHER 400g minced beef 4 tbsp finely chopped basil 1 egg 3 tbsp bread­crumbs

1 To make the sauce, heat olive oil in a pan over medium-high heat. Add onion and sauté for 2 mins. Add gar­lic and cook for an­other minute. Add canned toma­toes and stir to­gether, break­ing the toma­toes dur­ing the process. Add herbs, re­duce heat and sim­mer, stir­ring oc­ca­sion­ally.

2 Mean­while, sea­son meat­ball mix­ture with salt and pep­per and shape into lime-size balls. Warm olive oil in a pan over high heat, add meat­balls and brown on all sides. About 2-3 mins.

3 Sea­son the sauce with salt and pep­per. Add meat­balls to the sauce and stir gen­tly. Cover and cook over a low heat for 30-45 min­utes, stir­ring oc­ca­sion­ally.

4 Boil the spaghetti in salted wa­ter un­til al dente. To serve, place a thin layer of sauce on a plate, place a por­tion of spaghetti over and spoon meat­balls with sauce on top. Gar­nish with Parme­san and basil and serve.

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