Spaghetti and Meatballs

A staple meal in our house.  The recipe varies a little each time I make it but this is tonight’s recipe!  There’s not much to say about it really, it’s a simple warm filling year round meal. 

Serves 4 (with enough for seconds ;o) )

750g minced beef
6 thick cheap pork sausages*
1 onion, chopped
2 cloves of garlic, crushed
herbes de provence
2x400g tins chopped tomatoes
2 tbsp tomato puree
1 tbsp ketchup
~200g mushrooms, sliced

– In a large bowl mix together the minced beef the insides of the sausages (discard the skins), half the onion and 1 of the cloves of garlic along with 2 tbsp herbes de provence and salt and pepper to taste.  Get in there with you hands!
– Shape the mixture into balls with your hands and place them on a floured plate or chopping board. 
– Lightly dust with flour and leave to rest for at least 30 minutes, preferably in the fridge. 
– In a very large deep frying pan brown the meatballs, in batches if necessary. 
– Once browned on both sides tip in the tinned tomatoes with a quarter of a can of water.  Add the tomato puree, ketchup and mushrooms as well as another tbsp of herbes de provence. 
– Gently stir the sauce to mix in the space between the meatballs and poke the mushrooms down into the liquid. 
– Put on a lid and leave for 15 minutes until the sauce is bubbling. 
– Take the lid off and  continue to simmer for another 45 minutes on a gentle heat stirring occasionally. 
– Serve on top of spaghetti all covered in cheese!

*Better yet use a pack of sausage meat, preferably from a butcher, rather than already made sausages.  You will notice such a difference if you do.  Alas it was a thrown together meal tonight so no sausage meat.


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