- 500 g pack extra-lean beef steak mince
- 1 tsp dried mixed herbs
- 2 cloves garlic, finely chopped
- 1 tbsp olive oil
- 500 g jar tomato and herb pasta sauce
- 4 medium carrots, chopped
- 2 celery sticks, chopped
- 350 g spaghetti
- 30 g mild British cheddar, finely grated
In a large mixing bowl, mix together the mince, mixed herbs and garlic. Season with freshly ground black pepper then, using your hands, shape the mixture into 12 balls.
Heat the oil in a large frying pan over a medium heat. Add the meatballs and cook for 10 minutes, turning regularly, until golden all over.
Drain off any excess oil from the pan, then 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.
While the sauce is simmering, bring a medium pan of water to the boil, add the carrots and cook for 7 minutes until tender, adding the celery to the pan for the final 4 minutes of cooking time. Drain, then stir into the pan with the meatballs.
Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions. Drain.
Divide the spaghetti among plates, top with the meatballs and tomato sauce, and serve scattered with the cheddar.