Name: Slow cooked Meatballs with Spaghetti
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Yield: 4
Ingredients: 18 Mini meatballs; 225 g Spaghetti; 1 Onion; 1 Leek; 1 Red Pepper; 1 Carrot; 1 Carton of Passata; 1 tbsp Balsamic vinegar; 1 tbsp Sugar; 1 Beef stock cube(Bovril; 200 ml Water; 1 tbsp Tomato puree; S & P; 1 knob of butter; 2 tbsp Oil; ½ tsp Mixed herbs; 20 g Parmesan (optional)

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A family favourite

Yields4 Servings

Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

18 Mini meatballs

225 g Spaghetti

1 Onion

1 Leek

1 Red Pepper

1 Carrot

1 Carton of Passata

1 tbsp Balsamic vinegar

1 tbsp Sugar

1 Beef stock cube(Bovril

200 ml Water

1 tbsp Tomato puree

S & P

1 knob of butter

2 tbsp Oil

½ tsp Mixed herbs

20 g Parmesan (optional)

Dice the onion,leek and pepper

Heat the oil in a pan and add the diced vegetables, frying for 3-5mns

Grate the carrot and garlic cloves and add to Slow cooker.

Add the Passata, tomato puree, balsamic vinegar,sugar,stock cube,water and herbs to the S. Cooker

Stir and cook on high for 1hr

Flash fry the meatballs in the pan till they have a slight colour, 3-4 mns then set aside

Blitz the tomato sauce in the Slow cooker with a stick blender till smooth

Add the meatballs and cook on high for 2 hrs or Low for 3hrs

Place spaghetti in a deep pan of salted boiling water for 10-15 mns

Once cooked drain, keeping 4tbsps of the liquor and add this to the tomato sauce.

Add a knob of butter and 2 pinches of pepper to the spaghetti, stir then serve

Stir the liquor into the tomato sauce.Pour the meatballs and sauce over the spaghetti

Garnish with parsley and a shaving of parmesan or mature cheddar

Serve with Garlic bread

The sauce develops more flavour and body when cooked slowly although this can also be done on the stove. Boil the sauce for 15 mns then blitz, adding the meatballs and simmering for 1hr.

Ingredients