Ultimate Spaghetti and Meatballs
with Bacon, Parmigiano Reggiano, Garlic Bread and Salad
Looking for a taste of everyday luxury? This Ultimate Spaghetti and Meatballs is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
240
British Beef Mince
180
Spaghetti
(Contains Cereals containing gluten)
3
Garlic Clove
60
British Smoked Bacon Lardons
1
Tomato Passata
22
Red Wine Jus Paste
(Contains Sulphites, Celery)
40
Parmigiano Reggiano
(Contains Milk)
1
Ciabatta
(Contains Cereals containing gluten May contain Cereals containing gluten)
50
Baby Leaf Mix
12
Balsamic Glaze
(Contains Sulphites)
Not included in your delivery
2
Water for the Breadcrumbs
½
Salt for the Breadcrumbs
1
Sugar for the Sauce
200
Water for the Sauce
1
Olive Oil for the Garlic Bread
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 tsp salt. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, water and salt for the breadcrumbs (see pantry for both amount) and one third of the garlic into a large bowl. Mix together, then add the beef mince and season with pepper then mix together using your hands.
Roll the mince into even-sized balls, 5 per person.
Pop the meatballs onto a large baking tray and bake on the top shelf of your oven until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.
Once cooked, remove from the oven.
Meanwhile, add the spaghetti to the pan of boiling water and bring back to the boil. Cook until tender, 8 mins.
Once cooked, drain in a colander, pop back in the pan. Drizzle with oil and stir to stop it sticking together.
While the spaghetti cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the bacon lardons. Stir-fry until golden, 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook lardons thoroughly.
Add half of the remaining garlic to the bacon and stir-fry for 30 secs.
Stir in the passata, red wine jus paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins.
Meanwhile, in a small bowl, mix together the remaining garlic, half the Parmigiano Reggiano and the olive oil for the garlic bread (see pantry for amount).
Halve the ciabatta and lay onto a baking tray, cut-side up. Spread the cheesy mixture on top.
Bake the garlic bread on the top shelf of your oven until golden, 6-7 mins.
When everything is ready, stir the meatballs and cooked spaghetti through the sauce, simmer until piping hot, 1-2 mins. Add a splash of water if it's a little dry.
Mix in half of the remaining cheese, remove from the heat.
Share the spaghetti and meatballs out between your bowls then sprinkle with the remaining cheese.
Drizzle the salad with the balsamic glaze and serve alongside.
Pop the cheesy garlic bread on the side to finish.
Enjoy!
