Spaghetti meatballs!

I love this dinner!
If i do say so myself - i love my homemade tomato sauce!
A great sauce to whip up in batches for freezing or easy to whip up at a minutes notice.
It's also a great base sauce for so many dishes including bolognese, lasagna, or soups!

Today, I'm teaming it with Aldi's Pork Meatballs.  I am taking the lazy route today in the sense I'm not making my own meatballs.  But I have blogged about these Pork Meatballs before and i find them great to have in the fridge.  They are ready to eat which means they can be snacked on and have a generous amount in them - 19 of them to be exact !
So, for this, they just need to be heated through, making this a very quick and simple recipe!

Here, i am also using Gluten Free Spaghetti and Veg Bouillon.
For a complete  Gluten Free option simply substitute the pork meatballs for some fresh mince to make your own.

As usual, there are so many different variations of tomato sauce and spaghetti meatballs and i for one have so many different ways of adding or omitting ingredients with these dishes - this is just what worked for us tonight.

1. Add a little coconut oil to a skillet, over medium heat and toss a large minced garlic clove - taking care not to burn - and chopped onion just for a minute.  Add 2tbsp tomato puree and mix to combine. To this add a tin of chopped tomatoes.
2. To season, add quite a generous amount of the following: Sea salt; black pepper; fresh basil; fresh parsley; 2tbsp veg bouillon and add about 100ml boiling water for now. 
3. Add in the pork meat balls and simmer for about 10 mins.
   Top up with a little boiling water so as not to burn off if need - your sauce should remain tomatoey and thick. And as always, taste test!
4. I like to cook my spaghetti in a large pot of salted boiling water on high for about 8 minutes. I simply serve my pasta straight from the pot with a tongs into its serving dish.
5. Serve with your yummy meatballs on top, your delicious homemade tomato sauce served over with fresh basil, black pepper and a shake of Parmesan cheese!
   Again, large glass of red wine optional!
   

Note: if you want to use beef mince meatballs or any other raw meatballs, simply brown them off first.  Remove and make your sauce.  Add the meatballs back in, letting pot simmer for about 20-25 mins.  Make sure they are cooked through. 

So, what's on your menu?
happy Friday night y'all! Have a great evening xx

SPAG BOL!

Spaghetti Bolognese has so many variations and flavours you can add or omit.

I also have chosen to use gluten free spaghetti today, making it a Gluten Free option.

Here's what works for us:

1. In a skillet over high heat, add 1tsp coconut oil and seasoning of sea salt and black pepper.  To this add 900g mince beef to brown. Add another seasoning again.
   
2. Once the meat is browned, strain all the excess fat away.  Return meat to the pot and add 2 cloves garlic chopped and 3tbsp tomato puree and stir to combine.
   
3. Add 1 tin chopped tomatoes, chopped cubed carrot; handful of fresh basil and parsley chopped; salt; pepper; dried oregano; all seasoning for meat and about 200ml boiling water. 
   
   The water will evaporate so keep it a little topped up, depending on what texture you like the bolognese mix to be.  We like a fairly thick consistency so i just add the water little by little, as i need it, just to keep it moist enough.  Simmer for 30mins.
   
4. Meanwhile, cook your spaghetti pasta as per instructions.
   
5. Prepare the garlic butter mix for the bread by melting about 50g butter.  To this add a glug of olive oil, 2 minced garlic cloves and fresh parsley chopped.  Mix to combine.
   
   
   Spread over sliced french baguette and when ready, bake in 190degree oven until toasty - about 10mins. 
   
   
6. Strain spaghetti and assemble your dish with a sprinkling of Parmesan cheese, fresh parsley and basil and black pepper on top.
   Large glass of red wine optional!