SPAGHETTI AND MEATBALLS

Ingredients

• 650 g beef mince

• 2 large onions, 1 grated, 1 chopped

• 4 slices slices of brown bread (not seedloaf)

• 1/2 cup Worcester sauce

• 1 tsp pepper

• salt

• 250ml fresh parsley,finely chopped

• 1/2 tsp coriander, ground

• 2 410g tins chopped tomatoes

• 1 small tin tomato paste

• olive oil, enough to cover fish

• 3 garlic cloves, finely chopped

• 250 to 500ml cold water

• zest and juice of 1 lemon

• white sugar

Cooking Instructions

1. Soak the bread in water for about 2 minutes. Squeeze the bread to remove all the water.

2. Add the bread, the grated onion, Worcester sauce, 2 tsp of salt, 125ml of chopped parsley, the ground coriander and pepper to taste to the ground beef. Mix with the hands, but do not over-mix.

3. Make small meatballs and brown them in a skillet with some olive oil. Set aside.

4. To make the tomato sauce, heat some olive oil in a big pot, add the chopped onion and garlic and fry until slightly browned.

5. Add the chopped tomatoes, tomato paste, garlic, water, salt and pepper to taste, lemon zest and juice, and a little sugar. Cook the sauce for 10 minutes.

6. Place the browned meatballs into the sauce, place the lid on the pot and let the meatballs simmer for another 20 to 30 minutes.

7. Add the remaining parsley and serve on cooked noodles.

#spaghetti #meatballs