Spaghetti and meatballs

Category: main course
Origin: Italy
Preparation Time: 10 minutes
Cooking Time: 20 minutes

Ingredients:

4 servings

1kg minced beef
500g spaghetti
200g sliced mushrooms
200g passata tomato sauce
3 eggs
1 onion
2 garlic cloves
grated emmental
fresh (or frozen) chopped parsley
dried herbs de provence
salt and pepper
cornflour

Preparation:
1. Beat the eggs in a bowl
2. In a large bowl mix the minced beef with the eggs, and season with some salt, pepper and herbs de provence
3. Sprinkle some corn flour on a plate
4. Make a ball with the minced beef then roll it in the flour so that it is lightly covered
5. Repeat this process with all the meat
6. Chop the onion and the garlic
7. Heat up a little olive oil in a frying pan, brown the chopped onion and garlic
8. Add the meatballs to the pan and brown for 5 minutes, turning them half way through
9. Reduce the heat and add the sliced mushrooms, the passata, some chopped parsley and 250ml of water, and simmer for 15 minutes, turning occasionally
10. Meanwhile, place the spaghetti in a large saucepan of boiling water and simmer until cooked
11. Serve the meatballs and their sauce on a bed of spaghetti, with a sprinkle of grated emmental and chopped parsley on the top

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