Spaghetti and Meatballs with Mother Tomato Cook-In Sauce
Spaghetti. Meatballs. Mother Tomato Cook-In Sauce. Sorted.
400g dried spaghetti or linguine (or use fresh if you'd prefer)
Sauce Shop Mother Tomato Cook-In sauce
10g fresh basil, chopped
400g Beef Mince
1 Garlic clove, finely chopped
1/2 tsp dried Mixed herbs (Oregano, Rosemary, Basil, and Thyme)
1 tbsp Olive oil
A pinch of salt and black pepper
To Make the Meatballs
To make the meatballs. In a large bowl mix the beef, herbs and garlic along with a decent pinch of salt and pepper. Separate and roll mixture into balls of equal size.
Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches.
Transfer meatballs to a saucepan and cover with the Mother Tomato Cook-In sauce. Simmer the sauce for 10 minutes while you cook the pasta.
In a large saucepan bring water to a boil, add a pinch of salt and a few drops of olive oil. Cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatballs and sauce.
Mix well and serve hot. Garnish with basil and/or shredded mozzarella cheese.
Serve with garlic bread to improve this dish further!