Spaghetti & Meatballs

Serves 4. Preparation 50mins

Ingredients

1 jar 420g Saclą Sauce for Bolognese
150ml red wine
300ml vegetable stock
400g speaghetti
Salt & freshly ground black pepper

FOR THE MEATBALLS
250g minced lamb
2 cloves garlic, finely chopped
50g fresh breadcrumbs
50g fresh parmesan, grated
1 small egg yolk
handful fresh flat leaf parsley

Method

Place the minced lamb into a bowl with garlic, breadcrumbs, parmesan, egg, parsley, salt and ground black pepper and mix together well. Shape the mixture into 30 small balls rolling them in the palm of your hand. (Wetting your hands lightly before rolling will stop the mixture sticking to your hands). Lay the balls out on a baking tray lined with cling film and leave to chill in the fridge for about 10-15 minutes whilst you prepare the sauce. Place the Sauce for Bolognese in a saucepan with the wine and stock and bring to the boil. Simmer gently for about 10 minutes the gently drop the meatballs in the sauce and continue to cook on a low light for a further 15-20 minutes. Meanwhile bring a large pot of salted water to the boil and cook the spaghetti according to the packet instructions. Drain the pasta and return to pot. Add meatballs and toss together until the pasta is coated. Spoon the pasta and meatballs into serving bowls and serve sprinkled with extra parmesan and parsley.