• 500g extra-lean beef steak mince
  • 1 tsp dried mixed herbs
  • 2 cloves garlic, finely chopped
  • 1 tbsp olive oil
  • 500g tomato and herb pasta sauce
  • 4 medium carrots, chopped
  • 2 celery sticks, chopped
  • 350g spaghetti
  • 30g mild cheddar, finely grated


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook according to the instructions on the packet. Drain.

  6. 6

    Divide the spaghetti among the plates. Top with the meatballs and tomato sauce, and serve scattered with the cheddar. 

Nutritional Details

Each serving provides
  • Energy 3073kj 734kcal 37%
  • Fat 23.3g 33%
  • Saturates 8.8g 44%
  • Sugars 18.9g 21%
  • Salt 1.4g 23%

% of the Reference Intakes

Typical values per 100g: Energy 641kj/153kcal

Each serving provides

76.6g carbohydrate 9.7g fibre 49.6g protein

Also in these Scrapbooks

Back to top