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Easy spaghetti meatball arrabbiata
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400g pack essential Waitrose British Beef Mince 5% Fat
50g Cooks’ Ingredients Soft White Breadcrumbs
2 tbsp essential Waitrose Grated Parmigiano Reggiano, plus extra to serve
1 tsp dried oregano or rosemary
1 medium Waitrose British Blacktail Free Range Egg
1 tbsp olive oil
2 x 345g jars Waitrose Arrabbiata sauce
300g Giuseppe Cocco Spaghetti
1. In a large bowl, mix together the mince, breadcrumbs, Parmigiano Reggiano, dried herbs and the egg. Firmly shape the mixture into 20 evenly sized balls.
2. Heat the oil in a large non-stick frying pan and cook the meatballs for 5 minutes until nicely browned. Pour over the arrabbiata sauce and simmer gently for a further 5–8 minutes until the meatballs are completely cooked through and the sauce is piping hot.
3. Meanwhile, cook the spaghetti for 9 minutes, according to packet instructions.
4. Drain the pasta, lightly toss together with the meatballs and sauce then divide between 4 bowls. Serve with an extra sprinkling of Parmigiano and a good grinding of black pepper.
Use slightly dampened hands to make rolling the meatballs easier.
Feeding young children? Swap the fiery Arrabbiata for Napoletana sauce.
Typical values per serving:
This recipe was first published in July 2014.