Lancewood
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Lancewood Spaghetti & Meatballs
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Lancewood Spaghetti & Meatballs

Ingredients

Meatballs:

500 g lean beef mince
2 garlic clove(s) , crushed
1 medium carrot(s) , finely grated
45 ml fresh flat leaf parsley , chopped
45 ml fresh basil , chopped
5 ml dried origanum
salt & freshly ground black pepper
1 large egg(s)
180 ml LANCEWOOD® Cheddar , finely grated
oil  for frying

Sauce:

15 ml oil
1 onion(s) , finely chopped
2 carrot(s) , grated
1 stalk(s) celery , sliced
1 garlic clove , crushed
400 g canned chopped peeled tomatoes
45 ml tomato paste
15 ml sugar
375 ml water
45 ml fresh flat leaf parsley , chopped
salt & freshly ground black pepper

To serve:

250 g spaghetti , cooked according to the instructions on the packet
250 ml LANCEWOOD® Cheddar , grated
45 ml fresh basil , shredded
garlic bread

Method

Meatballs:
Add the mince, garlic, carrot, parsley, basil, oregano, seasoning, egg and cheese to a mixing bowl and mix until well combined.

Shape into 20 small meatballs. Heat oil in a frying pan and fry the meatballs all over until golden. Set aside.

Sauce:
Return the pan to medium heat and add the oil. Fry the onion, carrots, celery and garlic until soft.

Add the tomatoes, tomato paste, sugar and water and simmer until slightly thickened.

Add the parsley and meatballs and mix through. Season to taste.

To serve:
Mix the spaghetti gently with the meatballs and tomato sauce. Heat through.

Serve with cheese and a sprinkle of basil and garlic bread on the side.

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