Save to your scrapbook
Pasta & veal meatballs
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
300g pack Waitrose 20 British veal meatballs
680g jar Waitrose passata with onion and garlic
300g wholewheat fusilli
250g bag essential Waitrose spinach, roughly chopped
1 tbsp essential Waitrose grated parmigiano reggiano
1. Cook the meatballs in a large frying pan for 5 minutes, until browned, then remove any excess oil from the pan with kitchen paper.
2. Add the passata, cover and cook gently for 15 minutes until the meatballs are cooked through.
3. Meanwhile, cook the pasta in a large pan of boiling water for 10-12 minutes, adding the spinach for the last minute. Drain, then toss with the meatballs and sauce. Serve at once, sprinkled with the parmigiano reggiano.
Typical values per serving:
This recipe was first published in Tue Jan 15 14:07:00 GMT 2013.