saucy-spaghetti-with-lamb
Preparation time 15-20 minutes
Cooking time 20-25 minutes
Ingredients:
For the Saucy Spaghetti:
1 jar 750g Dolmio 100% Natural Bolognese sauce
3 tbsp olive oil
100g mushrooms halved
2 carrots, peeled and cut into chunks
1-2 tbsp tomato purée
450g spaghetti
4 tbsp single cream
For the Meatballs:
450g extra lean minced lamb
50g fresh brown or white breadcrumbs
1 onion, peeled and finely chopped
1 garlic clove, peeled and crushed
50g Parmesan cheese, freshly grated
2 tbsp freshly chopped seasonal herbs of your choice
1 medium egg, beaten
20 small pitted black or green olives (optional)
a little oil for frying
To Garnish:
Freshly chopped oregano
Parmesan cheese, grated
Method:
1.Place the mince in a bowl with the bread crumbs, onion, garlic, parmesan and herbs. Mix well before adding the egg and seasoning. With lightly floured hands, divide the mixture into 20 even sized balls.
2.Press an olive into the centre of each meatball, then re-shape the mixture around it. Repeat with the remaining olives and meat.
3.Heat the oil and fry the meatballs in small batches for 2-3 minutes or until lightly golden brown. Drain on kitchen roll and keep warm.
4.Meanwhile, heat the olive oil and add the mushrooms and carrots. Fry over a moderate heat for 5 minutes or until softened. Add the Dolmio Bolognese sauce, seasoning, tomato purée and cook for 8-10 minutes
5.Meanwhile, cook the spaghetti according to the instructions on the packet. Drain well and place onto warmed serving dishes. Pile the meatballs on to the pasta, stir the cream into the tomato sauce before spooning over the meatballs. Garnish with fresh oregano and grated Parmesan.
Tagged in Recipes