Spaghetti and Meatballs

Spaghetti and Meatballs

DifficultyBeginner

Spaghetti and Meatballs: An old time classic, easy to prepare and cheap.

Prep Time5 minsCook Time15 mins
 500 g Meatballs (can be purchased at most supermarkets)
 1 Onion (diced)
 2 Garlic Cloves (chopped)
 750 g Leggo's Bolognese Sauce
 400 g Diced Tomatoes
 500 g Wholemeal Spaghetti
 1 Zucchini (shredded)
 2 Carrots (shredded)
 1 cup Sliced Mushrooms
 1 cup Fresh Spinach
 1 tsp Salt
 1 tsp Pepper
1

Dice the onion and garlic and place in a preheated, lightly oiled, medium sized saucepan. Cook until translucent.

2

Add the bolognese sauce, tinned tomatoes and salt and pepper. Stir.

3

Grate the carrots and the zucchini and add to sauce. Add the mushrooms and spinach and cook on a medium heat.

4

Meanwhile, prepare another medium/large saucepan by filling with water and bringing to boil.

5

Once boiling, add your pasta to the water and stir, making sure the pasta does not stick together in the pot. Turn the heat down a notch or two and let it cook until it becomes soft.

6

Heat up frying pan with a splash of olive oil. Add the meatballs and cook until they are brown all over and no longer pink in middle (approximately 7-10 minutes).

7

Continue stirring your sauce throughout these steps (feel free to add any other herbs or spices at this point for extra flavour).

8

Once pasta is ready, use a colander to drain out water. Divide into your desired servings.

9

Place a generous amount of sauce on each dish with approximately 6-7 meatballs each (depending on size).

10

Top with cheese for extra flavour. Enjoy!

Nutrition Facts

Serving Size 1

Servings 5


Amount Per Serving
Calories 751
% Daily Value *
Total Fat 23.4g36%
Total Carbohydrate 96.1g33%
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 500 g Meatballs (can be purchased at most supermarkets)
 1 Onion (diced)
 2 Garlic Cloves (chopped)
 750 g Leggo's Bolognese Sauce
 400 g Diced Tomatoes
 500 g Wholemeal Spaghetti
 1 Zucchini (shredded)
 2 Carrots (shredded)
 1 cup Sliced Mushrooms
 1 cup Fresh Spinach
 1 tsp Salt
 1 tsp Pepper

Directions

1

Dice the onion and garlic and place in a preheated, lightly oiled, medium sized saucepan. Cook until translucent.

2

Add the bolognese sauce, tinned tomatoes and salt and pepper. Stir.

3

Grate the carrots and the zucchini and add to sauce. Add the mushrooms and spinach and cook on a medium heat.

4

Meanwhile, prepare another medium/large saucepan by filling with water and bringing to boil.

5

Once boiling, add your pasta to the water and stir, making sure the pasta does not stick together in the pot. Turn the heat down a notch or two and let it cook until it becomes soft.

6

Heat up frying pan with a splash of olive oil. Add the meatballs and cook until they are brown all over and no longer pink in middle (approximately 7-10 minutes).

7

Continue stirring your sauce throughout these steps (feel free to add any other herbs or spices at this point for extra flavour).

8

Once pasta is ready, use a colander to drain out water. Divide into your desired servings.

9

Place a generous amount of sauce on each dish with approximately 6-7 meatballs each (depending on size).

10

Top with cheese for extra flavour. Enjoy!

Spaghetti and Meatballs