meatballs in tomato sauce served with spaghetti

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meatballs in tomato sauce served with spaghetti

There is nothing like serving up a bowl of pasta with meatballs to make you feel like an Italian mamma. Serve with the DS-gluten free Spaghetti and the DS-gluten free Garlic Bread to mop up the sauce!

Suitable for people diagnosed with coeliac disease, those who are suffering from a gluten and wheat allergy or intolerance.

Serves: 4
Preparation time: 25 minutes
Cooking time: 25 minutes

ingredients

1 slice of DS-gluten free white multigrain loaf , made into breadcrumbs
500g Minced Beef , lean
1 Egg , medium, beaten
2 tbsp Parmesan Cheese , or Manchego cheese, freshly grated
1 Garlic , clove, crushed
1 tsp Oregano , dried or mixed herbs
2 tbsp Olive Oil ,
1 Onion , peeled and finely chopped
2 Garlic s , cloves, crushed
1 tsp Oregano , dried or mixed herbs
400g canned or Chopped Tomatoes ,
100ml Red Wine , or gluten free beef or vegetable stock
1 tbsp Tomato Puree ,
300-350g DS-gluten free spaghetti ,
Sea Salt ,
Black Pepper , cracked

method

1. Place the minced beef in a large bowl; break down the meat with a fork before adding all the remaining meatball ingredients. Then, using your hands mix to combine, before shaping into small balls. Place the meatballs on a plate that you have lined with cling film and put in the fridge if preparing in advance.

2. Heat the oil in a non-stick frying pan, add the meat balls and cook over a moderately high heat until evenly browned. Remove onto a plate.

3. Add the onion, garlic and oregano or mixed herbs to the frying pan and fry for 3-4 minutes. Then add the tomatoes, red wine or stock, tomato puree and seasoning. Return the meatballs to the pan and cook for about 15 minutes with a lid partially covering the pan.

4. Meanwhile to cook the pasta, boil a large pan of salted water containing a drizzle of olive oil. Slowly add the spaghetti in small bundles, constantly stirring with a pasta spoon or slotted spoon. Return the water to the boil and then reduce so the water is just bubbling and cook for a further 7-8 minutes. Drain in a colander and pour over some boiling water to remove any excess starch.

5. Divide spaghetti between bowls, top with 5 meatballs and some sauce. Delicious topped with Parmesan cheese shavings and accompanied with DS-gluten free Garlic Tear and Share Bread.

TIP: The meatball mixture can also be used to make tasty burgers for the BBQ.