itsdelicious2

Recipe : Spaghetti and meatballs

As you will see, I used some Ikea meatballs for this in an ongoing to attempt to reduce the clutter in my freezer, so no apologies for not making my own, although I have many times and they're usually better.

 

1 onion, chopped finely

1 stick celery, chopped finely

1 carrot, peeled and chopped finely

2 cloves garlic, peeled and chopped finely

1 tsp oil

1 tsp butter

1 bay leaf

1 tin plum tomatoes

1 sachet or cube beef stock

1/4 cup dry sherry or red wine

1 tbsp dried oregano

3/4 tsp salt

black pepper

6 mushrooms, quartered

Handful spinach (optional green)

12 meatballs (ready made or make your own with some ground beef)

Spaghetti for 2

1/2 cup grated Parmesan cheese

Heat the oil and butter in a heavy saucepan over low - medium heat and saute the onion, celery, carrot, garlic and bay leaf until soft. Cover the pan to help it along and keep an eye on it.

Add the tomatoes, stock cube, sherry or wine and dried oregano and bring to the boil.

Add the mushrooms and salt and reduce heat to low - medium. Simmer for about 30 - 40 minutes to allow the sauce to thicken. 

Add the spinach for the last 10 minutes.

Cook your meatballs by either following the instructions on the packet or frying in some olive oil until brown on all sides and add to the sauce. Allow to simmer gently.

Cook the spaghetti in a big pan of boiling salted water for about 8 minutes until soft but with some bite left and drain. Add 1 tsp butter and some freshly ground black pepper to the spaghetti and mix well to coat. Place this on a bowl or plate and top with the sauce, making sure you have a good amount of meatballs.

Sprinkle with the Parmesan and some black pepper.