I inherited a beautiful pasta sauce recipe that takes 90 minutes to cook. When I have time I love tending to the flavours and textures. On a Wednesday at 4:50 when the kids have collectively lost their minds and are taking turns to say, “I’m hungry” on a 7-second rotation, I need something rather faster than a complex 90 minute sauce. This is when I can whip up a kid-friendly meatballs and spaghetti dish in 15 minutes.
Serves 2 Kids (under 8 years)
1tbs of olive oil
4 lincolnshire sausages
25g of breadcrumbs (or crushed up crackers)
1/2 tsp sugar
optional: 1 tsp prepared garlic (from a jar or tube)
freshly grated parmesan
- Fill a medium saucepan 3/4 with water and put on a medium/high heat. Put the breadcrumbs or crushed crackers into a bowl and pour over the milk to soften then squeeze the sausage meat out of the skins into the same bowl and squish to combine. At this point put the oil into a frying pan on a medium high heat. Roll out the meat into 9-12 equally sized balls then tip them all into the hot frying pan and give the pan a gentle shake to coat in oil. Now, add 1 tsp of salt and the pasta to your boiling water pan.
- *Keep an eye on your heat, the meat should brown not burn* Cook the meatballs for 4 minutes before turning to brown on another side and cook for 3 minutes then turn again and brown for 3 minutes. By now your pasta should be ready to drain. Add the pasta to the meatball pan then pour over the passata, sprinkle over the sugar and 1/4 tsp of salt, add the garlic then pour over the water and stir. Heat through for 2 minutes on a medium heat then serve. Let the kids grate over some parmesan and get into a lovely meatbally mess.
* This is a simple recipe designed for young palettes. If you want to make an adult batch too try adding a tsp of dried oregano, 1 tsp of Worcestershire sauce and 1/4 tsp of chilli flakes to add more flavour.