I fear I'll lose the respect of many a reader today (all three of you - Mum, Jo and Miss Brown!), but I'm willing to take that risk in order to share with you a really simple recipe that defines the term 'comfort food'
I'd had a long day at work last weekend and wanted something hearty for dinner that wouldn't take me ages to cook. I stood at the meat section in the supermarket for ages, trying to remember what supplies I had at my housesitting house and what I'd need to buy.
It all seemed too hard, so I turned to the Lattina Fresh options and weighed up an instant pasta dish.
That's when I remembered Bree's cheat's spaghetti and meatballs.
Sooooo good, and sooooo simple. I was on the phone to Lill scoffing down my dinner, that I didn't have time to stop for a photo of the perfectly plated pasta (ha! who am I kidding?!) but you can see how beautifully the sauce coated the pasta. A fool proof recipe.
Get into it.
Get into it.
Bree's spaghetti and meatballs
1 tray of chevapchichis
half a bottle of passata
1 tin crushed tomatoes
sprinkle of chilli flakes
fresh basil leaves, torn
splash of red wine
2 tspns tomato pastedried Italian herbs
- Cut each chevapchichi into four and roll each section into a ball
- Lightly brown the meatballs in a frypan and soak on paper towel. Set to the side while you make the sauce
- Fry up some garlic and onion, add a few sprinkles of chilli flakes
- Add a can of diced tomatoes, the passata and tomato paste. Add a splash of red wine and season. Let simmer and then add the herbs and put the meatballs in the sauce, leaving to bubble away gently until cooked through
- In the meantime, cook the pasta in another saucepan until al dente (my new fave is bucatini - hollow spaghetti)
- Serve up the pasta and load up with rich tomato sauce and meatballs and top with grated parmesan cheese