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Spaghetti with Meatballs

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Serves: 6
plain flour, for dusting
5 tbsp extra virgin olive oil
400ml / 1/4 fl oz passata
2 tbsp tomato puree
400g / 14 oz dried spaghetti
salt and pepper
1 potato, diced
400g / 14 oz minced steak
1 onion, finely chopped
1 egg
4 tbsp chopped fresh flat-leaf parsley
6 fresh basil leaves, shredded
freshly grated Parmesan cheese

Place the potato in a small saucepan, add cold water to cover and a pinch of salt and bring to the boil. Cook for 10-15 minutes until tender. then drain. Either mash thoroughly with a potato masher or fork or pass through a potato ricer.

Combine the potato, steak, onion, egg and parsley in a bowl and season to taste with salt and pepper. Spread out the flour on a plate. With dampened hands, shape the meat mixture into walnut-sized balls and roll in the flour. Shake off any excess.

Heat the olive oil in a heavy-based frying pan, add the meatballs and cook over a medium heat, stirring and turning frequently, for 8-10 minutes, or until golden all over.

Add the passata and tomato puree and cook for a further 10 minutes, or until the sauce is reduced and thickened.

Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.

Drain well and add to the meatball sauce, tossing well to coat. Transfer to a warmed serving dish, garnish with the basil leaves and grated Parmesan cheese and serve immediately.

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