Ingredients

  • 500g pack extra lean beef steak mince
  • 1 teaspoon dried mixed herbs
  • 2 garlic cloves, peeled and finely chopped
  • 1 tablespoon olive oil
  • 500g jar tomato and herb pasta sauce
  • 4 medium carrots, chopped
  • 2 sticks celery, chopped
  • 350g spaghetti
  • 30g mild British Cheddar, finely grated

Method

  1. 1

    In a large mixing bowl, mix together the mince, mixed herbs and garlic until combined. Season with freshly ground black pepper then, using your hands, shape the mixture into 12 balls.

  2. 2

    Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 10 minutes, turning regularly, until golden all over.

  3. 3

    Drain off any excess from the pan, then pour in the pasta sauce. Bring to a gentle simmer and cook for 10 minutes. If the sauce is a little thick, add a few tablespoons of boiling water.

  4. 4

    While the sauce is simmering, bring a medium pan of water to the boil, add the carrots and cook for 7 minutes until tender, adding the celery to the pan for the final 4 minutes of cooking time.

  5. 5

    Drain then stir into the pan with the meatballs.

  6. 6

    Meanwhile, fill another large pan with water and bring to the boil. Add the spaghetti and cook for 10-12 minutes (or to pack instructions) until tender. Drain.

  7. 7

    Divide the spaghetti between bowls, top with the meatballs and tomato sauce, and serve scattered with the Cheddar.

  8. 8

    Cook's tip: Make an extra large version of the meatballs and sauce, then have Sloppy Joes for lunch the next day... Simply use a 750g pack of mince, a 700g jar of tomato and herb pasta sauce and 2 extra carrots. This will be enough for 20 meatballs - use 12 for dinner (or 3 meatballs per person) and use the remaining ones for lunch, served warm in white finger rolls, with some crisp lettuce and a little extra cheese sprinkled on top, if liked.

Nutritional Details

Each serving provides
  • Energy 3002kj 717kcal 36%
  • Fat 23.1g 33%
  • Saturates 9.7g 49%
  • Sugars 19.8g 22%
  • Salt 1.58g 26%

% of the Reference Intakes

Back to top