Spaghetti and Meatballs all made in ONE pan and done in 30 minutes!

The meatballs are juicy with a light crust, and the spaghetti absorbs so much flavour whilst it cooks in the tomato ragu. This is a winning dinner with minimal washing up! Free printable recipe is available on our site: Ingredients: Meatballs 500 g () minced beef I prefer to use a higher fat mince (12-20%) for more flavour 1/2 a large onion peeled and finely chopped 1 egg 3 tbsp grated parmesan 3 tbsp panko breadcrumbs 1/4 tsp salt 1/4 tsp black pepper 1 tbsp oil 1 tbsp unsalted butter Sauce 1/2 a large onion peeled and finely chopped 2 celery sticks chopped 2 garlic cloves peeled and minced 1/4 tsp salt 1/4 tsp black pepper 400 g (14 oz) tin of finely chopped tomatoes 2 tbsp tomato puree (paste for USA) 1 tsp dried thyme 1 tsp light brown sugar 1 beef stock cube crumbled 600 ml (2 ½ cups) just-boiled water 200 g (7oz) dried spaghetti To Serve: shaved or grated parmesan 1 tbsp chopped fresh parsley Instructions 1. Place the minced beef, chopped onion, egg, parmesan, breadcrumbs, salt and pepper into a large bowl. 2. Mix together using your hands, then form the mixture into 16-20 meatballs. 3. Heat the oil and butter in a large frying pan (skillet) and add in the meatballs. Cook for 5-6 minutes on a medium-to-high heat, turning two or three times, until the meatballs are browned all over. They don’t need to be fully cooked at this point, as they’ll cook further in the sauce. 4. Now we start adding the sauce ingredients to the pan. Move the meatballs to one side of the pan (or just make a bit of a space). Add the onion, celery, garlic, salt and pepper. 5. Cook for 3-4 minutes, stirring the vegetables a few times, until the onions start to soften. 6. Add in the tin of tomatoes, tomato puree, thyme, brown sugar, crumbled stock cube and the just-boiled water. Stir everything together and bring the sauce to the boil. 7. Make a bit of space in the pan and add in the pasta (break in half if it’s too big to fit in your pan). Ensure the pasta is fully submerged in the sauce. 8. Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring a couple of times, until the pasta is cooked. You will need to separate the pasta with a set of tongs to stop it sticking together when you come to stir it. Add in another splash of boiling water during cooking if required. 9. When the pasta is cooked, turn off the heat and divide the spaghetti between 4 bowls, using a set of tongs. Spoon the meatballs and sauce on top. 10 .Finish with a little shaved parmesan and chopped parsley and serve. Notes Can I make it ahead? Yes, you can make ahead, but note: the pasta will absorb more of the liquid as it you did want to make ahead: Cook the dish, then cool quickly. Place in a covered container and refrigerate for up to two days. Take out of the refrigerator about an hour before reheating to take the chill off the meatballs. Reheat in a pan with a lid over a low-to-medium heat for 10-15 minutes, stirring a few times during reheating, until piping hot throughout. You will probably need to add a splash of boiling water to loosen the sauce a little. Can I freeze it? Yes, leftovers can be cooled, placed in a covered container and overnight at room temperature, then reheat as per the instructions above. Want to change it up? If you make this recipe a lot and want to change it up every now and then, try: Adding a teaspoon of chilli flakes or a tablespoon or sriracha to the sauce for a spicy version. Add 4 tablespoons of double (heavy) cream to the sauce, once the pasta is cooked, for a creamy tomato version. Top the finished dish with halved cherry tomatoes, a drizzle of pesto and some basil leaves for a fresh Summer version. Sprinkle 1 tablespoon of Cajun spice on the meatballs when frying, then add in chopped chorizo with the onions and celery for a Tex-Mex twist. #CookingShow #Recipe #pasta