On 17th May 2016, This was Dinner…
I suppose there is a thousand and one recipes for spaghetti and meatballs and I probably have about 150 of them. IS there a rule like ‘it’s only proper spaghetti and meatballs if’?
- Chop an onion and finely chop another
- Chop a couple of garlic cloves
- Grate some parmesan
- Get spaghetti, beef mince, tomato purée, tin of chopped tomatoes, dried thyme, oil & seasoning ready
- Preheat the oven to 180ºc (fan)
Throw it together…
Mix the finely chopped onion with the thyme and mince. Form into balls and pop in the fridge.
Heat some oil in a pan and add the onion and garlic and cook gently until softened. Add some purée and stir through then add the tinned tomatoes and some seasoning and leave to cook gently.
Pop the meatball on a baking tray and stick in the oven, they should take around 20 minutes to cook.
Cook the pasta according to the instructions.
Dish it up…
On the bed of spaghetti, topped with the sauce and served with a sprinkle of parmesan of course.
Not a jar of the dreaded Dolmio in sight.