Weekly Plan 1
Add Sunday morning scrambled eggs and packed lunch classics like BLT to a week of old and new family favourites, and this becomes a meal planner to savour.
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Method
- In a bowl mix together the mince, herbs and garlic, then shape into 12 balls. Heat the oil in a pan and cook the meatballs for 10 minutes over a medium heat, turning, until golden.
- Pour in the pasta sauce. Bring to a gentle simmer and cook for 10 minutes. If the sauce is a little thick, add a few tablespoons of boiling water. Meanwhile, cook the carrots in a pan of boiling water for 8 minutes, adding the peas for the final 2 minutes, then drain and stir into the meatballs.
- Meanwhile, cook the pasta in a pan of boiling water, following pack instructions, then drain.
- Serve the spaghetti in bowls, topped with the meatballs and tomato sauce, and sprinkled with Cheddar.
Ingredients
- 350g lean beef steak mince
- 1 x 440g jar basics tomato pasta sauce
- 350g carrots, peeled & chopped
- 350g basics frozen British garden peas
- 350g basics spaghetti
- 30g British mild Cheddar, finely grated
From your store cupboard
- 1 tablespoon olive oil
- 1 clove garlic, peeled & finely chopped
- 1 teaspoon dried mixed herbs
What do you think?