Spaghetti & Meatballs – and Nigel Slater’s Focacia

A family favourite for dinner tonight, and with a plan to use the leftovers tomorrow. I made a double-sized batch, using around 800 g of minced beef. I think this started life as a Jamie Oliver recipe, but I adapt it every time I make it.

Mix the minced beef with a beaten egg, and up to a cup of breadcrumbs. I used panko crumbs. To give them some flavour, I add plenty of seasoning – in this case, a pre-mix I had of Moroccan seasoning. Then simply shape them into balls. I make them around the size of a squash ball. It’s important that they are all roughly the same size, so that they cook evenly. I part company with Mr Oliver for the cooking of them. He fries them in olive oil, but since minced beef is quite fatty anyway, I prefer to bake them in a hot oven for around 10 – 15 minutes – until they are cooked through inside, and the outer has a little crispness.

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The sauce couldn’t be easier. Pour a glug of olive oil into a deep frying pan, add one or two cloves of crushed garlic, and some dried herbs. I usually add some dried chilli flakes here. I used mixed herbs, but anything will do. Then tip in two cans of chopped tomatoes, and stir over a medium heat. Add a glug of balsamic vinegar, a tablespoon of tomato puree and a teaspoon of sugar, and then check the seasoning. Tastes good, right?

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When the meatballs are done, let them sit in the hot sauce for a few minutes to soak up the flavour. Serve with pasta and a generous sprinkling of freshly grated parmesan. Nom nom.

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I like to make a big batch of these, and freeze half, but the reality is they usually get eaten on the night