Spaghetti and meatballs
It’s time to make the most of another ingredient that always makes an appearance on the free food shelf. A lot of people only us half a packet and leave the rest for others, so here is my favourite way to use it.
Ingredients for 1 (£1.95)
1/4 of a 500g pack of beef mince
1 Tsp. minced garlic
1 Tbsp. tomato sauce
Pinch of salt
1 Tbsp. mixed herbs
dried spaghetti (roughly 100g per person)
1 Tbsp. tomato paste
1 Jar of tomato pasta sauce
Place the mince, garlic, tomato sauce, salt and herbs in a small bowl and mix until combined. Roll small amounts in your hand to create meatballs and place on a baking tray.
Cook the meatballs at 180c for about 10/15 minutes until cooked through (If you don’t have an oven you can cook the meat balls straight in the pan, but be gentle so they don’t break up).
Cook the pasta in boiling water as per instructions, drain off and toss with a little oil to prevent sticking.
Heat a pan on the stove with a tbsp. of oil and fry the meatballs, turning regularly until they colour nicely.
Add the tomato paste and pasta sauce to the pan with the meatballs, bring to the boil and toss in the pasta.
spoon into bowls and top with any leftover herbs and optionally some grated cheese