This recipe is made possible by BBC Food!
Ingredients
- 1 slice wholemeal or white bread, roughly torn
- 1 free-range egg
- 250g/9oz lean beef mince (5% fat or less)
- 1 garlic clove, finely grated or crushed
- 1 tsp roughly chopped thyme leaves
- 15g/½oz Parmesan, freshly grated
- 1 tbsp olive oil
- ½ onion, roughly chopped
- 1½ carrots, peeled and grated
- 400g tin chopped tomatoes
- 1½ tbsp tomato purée
- ½ tsp dried oregano
- 1 tbsp red wine vinegar
- 225g/8oz dried spaghetti, broken in half
- 800ml/28fl oz boiling water (see recipe tip)
- sea salt and freshly ground black pepper
- 1 small handful basil leaves, roughly chopped
Method
- Put the bread and egg into a bowl and squish together. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces.
- Once divided, roll them into ball shapes.
- Heat the oil in a large deep casserole pan over a high heat, add the meatballs and cook for 3 minutes.
- Push to one side of the pan, then add the onion and carrots and fry for 2 minutes.
- Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Then turn down the heat, cover with a lid and simmer for 15 minutes. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together.
- Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan.
Banner and Image Credit: BBC
