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One-pan spaghetti meatballs

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One-pan spaghetti meatballs

It’s a one-pot wonder! Ever-popular spaghetti and meatballs, cooked together in one pan for a really speedy supper.

Ingredients

Method

  1. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls.

  2. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over.

  3. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes.

  4. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together.

  5. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan.

Recipe Tips

Use the empty tomato tin to measure out the boiling water: 2 tins = 800ml.

If, after 15 minutes, the pasta is cooked but the sauce looks runny, remove the lid and boil to evaporate some of the liquid. Alternatively, if the pasta isn’t quite cooked, add 100ml/3½fl oz boiling water, stir well and simmer for another 5 minutes.

This recipe is from...

Eat Well for Less?

1. Episode 1

³ÉÈË¿ìÊÖ One