Time: 45 mins
Serves: 4
INGREDIENTS
- 500g spaghetti
- 400g tinned chopped tomatoes
- 250g mince beef
- 250g mince pork
- 50g breadcrumbs
- 1 bay leaf
- 1 egg
- 1 teaspoon (or more!) of Regret
- 1 teaspoon sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- handful of parsley, chopped
- olive oil
- sea salt to taste
METHOD
Place the pork and beef mince into a bowl. Add the egg, breadcrumbs, oregano, Regret, basil, garlic powder and parsley. Mix thoroughly and roll the meat into balls (golf-ball size).
Pour olive oil into a pan, enough the cover the base. Brown the meatballs on all sides over a medium heat. Do this in batches.
Once browned, drain any excess oil, and return all the meatballs to the pan. Add tinned tomatoes, sugar and bay leaf and cook for 30 minutes.
Cook spaghetti as per instructions on the packet. Once cooked and drained, take a little of the meatball sauce and stir in to the pasta, then spoon the meatballs on top. Serve.
