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Spaghetti and meatballs
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½ tbsp essential Waitrose olive oil
12 essential Waitrose lamb meatballs
1 essential Waitrose onion, chopped
2 garlic cloves, crushed
400g can essential Waitrose chopped tomatoes
1 tsp dried oregano
¼ tsp chilli flakes
1 tsp caster sugar
50g pitted black olives
375g essential Waitrose spaghetti
50g wild rocket
1. Heat the oil in a large pan over a medium-high heat. Fry the meatballs for about 10 minutes, turning regularly, until golden all over. Remove from the pan and set aside. Drain all but 1 tbsp of fat from the pan and cook the onion and garlic for 6-8 minutes until soft.
2. Stir in the tomatoes, oregano, chilli, sugar and olives; season. Return the meatballs to the pan, cover and simmer for another 10 minutes. You can freeze the meatballs and sauce at this stage, letting them cool to room temperature first.
3. If cooking from frozen, defrost the meatballs overnight in the fridge or in a microwave, then reheat. Cook the spaghetti according to pack instructions. Serve the spaghetti with the meatballs and a handful of rocket leaves.
Typical values per serving:
This recipe was first published in December 2011.