Spaghetti Meatballs

A classic Bolognese sauce still tastes great, no matter how simple. Get that depth of flavor by cooking the sauce very gently until it’s super rich. This is designed to be a low cost recipe.

This sauce can be cooked in advance and frozen. Leave to cool completely then pop in a freezer-proof container, it will keep in the freezer for up to 2 months. 
  • COOK
    1H 15M
  • SERVES
    6
  • DIFFICULTY
    EASY

Ingredients

2 tbsp olive oil
400g beef mince
1 diced onion
2 chopped garlic cloves
100g grated carrot
2 x 400g chopped tomatoes
400ml stock
400g dried spaghetti
1 salt and pepper
Step 1
Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
Step 2
Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside.
Step 3
Add the tomatoes to the pan and stir well to mix. Pour in the stock, bring to a simmer and then reduce the temperature to simmer gently for 45 minutes, or until the sauce is thick and rich. Taste and adjust the seasoning as necessary.
Step 4
When ready to cook the spaghetti, heat a large saucepan of water and add a pinch of salt. Cook according to the packet instructions. Once the spaghetti is cooked through, drain and add to the pan with the bolognese sauce. Mix well and serve.

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