Make these delish meatballs and pasta for a hearty supper and have enough left over the next day to whip up sloppy Joes for lunch! Kids and adults will love these meaty meals.
- 750g pack extra lean beef steak mince by Sainsbury’s
- 1 teaspoon dried mixed herbs by Sainsbury’s
- 2 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 700g jar tomato and herb pasta sauce
- 6 medium carrots, chopped
- 2 sticks celery, chopped
- 350g spaghetti
- 30g mild British Cheddar, finely grated
- 4 white finger rolls
Method1 In a large mixing bowl, mix together the mince, mixed herbs and garlic until combined. Season with freshly ground black pepper then, using your hands, shape the mixture into 20 balls.
2 Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for ten minutes, turning regularly, until golden all over.
3 Drain off any excess from the pan, then pour in the pasta sauce. Bring to a gentle simmer and cook for ten minutes. If the sauce is a little thick, add a few tablespoons of boiling water.
4 While the sauce is simmering, bring a medium pan of water to the boil, add the carrots and cook for seven mins until tender, adding the celery to the pan for the final four minutes of cooking time. Drain then stir into the pan with the meatballs.
5 Meanwhile, fill another large pan with water and bring to the boil. Add the spaghetti and cook until tender. Drain.
6 Divide the spaghetti between bowls. Take the meatballs and use 12 for dinner but keep the other 8 in the fridge for tomorrow's lunch.
7 Top each bowl of spaghetti with four meatballs and the tomato sauce, and serve scattered with the Cheddar.
8 The next day, thoroughly heat the remaining meatballs and serve for lunch in white finger rolls.
Prep Time15 minutes
Cook Time25 minutes
Nutrition InformationServes 4 for dinner and 4 for lunch the following day
More yummy ideas to try:
Goat's Cheese & Summer Linguine
Chilli Beef Stir Fry
Authentic Spanish Paella
Home Made Macaroni Cheese