Spaghetti with Meatballs

Serves 6
Prep time 15 min
Cooking time 45 min
Ingredients

• 1 Potato, diced
• 400 g/14 oz minced steak
• 1 Clove garlic, finely chopped
• 1 Onion, finely chopped
• 1 Egg
• 4 tbsp Parsley, chopped
• Plain flour, for dusting
• 5 tbsp Extra virgin olive oil
• 400 ml/14 fl oz Passata
• 2 tbsp Tomato puree
• 400 g/14 oz dried or fresh spaghetti
• Salt and pepper

Method

• Place the potato in a small pan, add cold water to cover and a pinch of salt and bring to the boil Cook for 10-15 minutes, until tender, then drain.
• Mash the potato thoroughly.
• Combine the potato, steak, chopped garlic, 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-size balls and roll in the flour. Shaking off any excess.
• Heat the oil in a heavy-based frying pan, add the meatballs and cook over a medium heat, stirring and turning frequently, for 8-10 minutes, until golden all over.
• Add the passata and tomato puree and cook for a further 10 minutes, until the sauce is reduced and thickened.
• Meanwhile, bring a large saucepan of water to the boil, and pour in a dessert spoonful of olive oil.
• On a rolling boil add the pasta, bring back to the boil and cook for 8-10 minutes, until tender, but still firm to the bite.
• Drain well and add to the meatball sauce, tossing well to coat.
• Transfer to a warm serving dish, garnish with the basil leaves and Parmesan and
• Serve immediately.

Garnish

• Basil leaves

Equipment

• Large saucepan
• Skillet of frying pan

Shopping List

• Potato
• Minced steak
• Onion
• Egg
• Parsley
• Plain flour
• Extra virgin olive oil
• Passata
• Tomato puree
• Fresh spaghetti