Ingredients

• 1 tbsp olive oil
• 1 brown onion
• diced
• 1 garlic clove
• finely chopped
• 1 tsp dried mixed herbs
• 400g tin tomatoes
• 500ml/18fl oz vegetable or beef stock (from a cube)
• 400g/14oz dried spaghetti
• salt and pepper
• 400g/14oz beef mince
• 1 garlic clove
• finely chopped
• ½ tsp dried mixed herbs
• 1 tbsp olive oil

Directions

• Heat a large saucepan over a medium heat and add the olive oil. Once hot
• add the onion and cook gently without browning for 4–5 minutes
• or until softened and translucent. Add the garlic
• continue to cook for 2 minutes until aromatic
• then add the dried herbs
• tomatoes and stock. Bring the sauce to a simmer
• reduce the heat and simmer gently while you make the meatballs.
• For the meatballs
• mix together the beef
• garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
• Heat a frying pan over a medium heat and add the olive oil. Once hot
• fry the meatballs on all sides until nicely coloured
• being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
• Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
• Bring a large saucepan water to the boil
• add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked
• drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.