Serves 6

 

Cook time: 25mins

Prep Time:  10mins

 

500g Course cut Beef mince

Loose Onion

Loose Garlic Bulbs

500g Spaghetti

2 x 400g tins of chopped Tomatoes

907g Frozen Garden Peas

 

1. Fry a finely chopped onion and chopped garlic with a splash of olive oil

 

2. Let the onions cool, then mix with the beef mince season with salt and pepper. Wet your hands and roll out 40 little balls, then place balls in fridge to firm.

 

3. Finely slice and fry to gloves of garlic with a splash of olive oil for 1 min, then add the 2 tins of chopped tomatoes, salt and pepper and simmer for 10 mins. For extra flavour add a pinch of dried Oregano.

 

4. Put a large pan of salted water on to boil. In a large frying pan fry the meatballs with a splash of olive oil turning every couple of mins until browned and cooked through.

 

5. Cook the spaghetti for about 8mins.

 

6. Stir in 3 handfuls of frozen peas into the cooked tomatoe sauce.Drain the pasta and add to the sauce with the meatballs. Mix together and serve hot in bowls

 

 

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