Homemade Spaghetti and Meatballs
A popular meal with Estie, this meal combines sausage-meat and beef to make your own meatballs. Time-consuming but good fun!
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Ingredients
- 8 sausages
- 500g minced beef
- 4 garlic cloves
- small bunch fresh parsley
- 2 pieces white bread
- 1 egg
- seasoning
- plain flour
- 4tbsp sunflower or vegetable oil
- 2x400g chopped tomatoes
- pinch sugar
- 500g spaghetti
- block of cheese (or perhaps parmesan) to grate
Details
servings 6
Level of difficulty Average
Preparation time 30mins
Cooking time 45mins
Cost Average budget
Preparation
Step 1
Crush the garlic. Finely chop the parsley
Toast the bread then place in a blender.
Lightly beat the egg. Cut through the skin of each sausage and peel off.
Step 2
Place the sausage meat, mince, half the garlic, half the parsley, the breadcrumbs and the egg in a large bowl.
Mix well. Season well. Mix well again.
Step 3
Sprinkle flour onto a clean surface/chopping board.
Scoop out level desert spoons of the mixture, dip in the flour and roll into balls.
Step 4
Heat 3tbsp oil in a large frying pan or wok then fry the meatballs in batches, browning on all sides.
Set aside on a plate.
Step 5
Pour away the excess fat. Rinse and dry the pan.
Pour the remaining oil in the pan and heat for 1 min.
Add the remaining garlic and fry for a few seconds.
Step 6
Tip in the tomatoes, breaking them down with a wooden spoon. Cook over a moderately high heat for 5 mins until jammy. Season with salt, pepper and a little sugar.
Step 7
Add the meatballs and turn them over in the sauce.
Cover and cook on a low heat for about 30 mins, occasionally spooning the sauce to recover all the meatballs and adding a little water if it becomes too dry.
Step 8
With 15 minutes to go, cook the spaghetti according to the pack instructions.
Step 9
Stir the remaining parsley into the sauce and serve, spooning the saucy meatballs on top of the spaghetti and topping with grated cheese, if you like.
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