Prep
0-15 mins
Cook
10 MIN
Ingredients
1 400 g
Tin Heinz cream of tomato with basil soup
10 g
Olive oil
1
Clove of garlic
40 g
Parmesan cheese
200 g
Minced beef
20 g
Breadcrumbs
1
Egg yolk
200 g
Courgette
1
Chopped onion
1
Diced yellow pepper
200 g
Button mushrooms
150 g
Spaghetti
10 g
Fresh basil leaves
Instructions
Step 1
Preheat oven to 180°C. Line a baking tray with baking paper.
Step 2
Squeeze meat from the sausage casings, discard casings. Roll into small balls, 2 tsp size. Spread meatballs in a single layer on the baking tray and cook in the oven for 15 minutes or until golden.
Step 3
While the meatballs are baking, place the tomato passata and chicken stock and Gravox Traditional gravy powder in a large saucepan over medium heat, whisk to combine. Season well with sea salt and freshly ground black pepper, then simmer over medium heat for 5 minutes or until slightly reduced. Remove the meatballs from the oven and drain off excess fat. Add the meatballs to the sauce and leave to simmer over medium-low heat for 10 minutes or until the sauce thicken.
Step 4
Meanwhile cook spaghetti in a large saucepan of boiling salted water according to packet instructions, drain.
Step 5
Divide spaghetti among plates, top with some meatballs and sauce, serve with basil and Parmesan.