Recipes
All-in-one spaghetti and meatballs
Cooking this family favourite in a slow cooker allows the flavours to come together in a deliciously rich sauce
Cooking this family favourite in a slow cooker allows the flavours to come together in a deliciously rich sauce
(6 votes)
Cook: 4 Hours 15 Mins
Serves: 4
Price: £1.35 per serving
Nutritional Information
Each 472g serving contains
Energy
3063kj
732kcal
3063kj
732kcal
37%
Fat
23.6g
23.6g
High
34%
34%
Saturates
7.1g
7.1g
Med
36%
36%
Sugars
17.0g
17.0g
High
19%
19%
Salt
1.32g
1.32g
Med
22%
22%
of your reference intake.
Typical energy values per 100g:
649kj/155kcal
Typical energy values per 100g:
649kj/155kcal
Ingredients
2tbsp rapeseed oil
340g pack Extra Special 12 Italian Style Meatballs
1 large onion, finely chopped
2 cloves garlic, crushed
8 Asda Sun-Dried Tomatoes (from a jar), roughly chopped
1tsp dried mixed herbs
2 x 400g tins chopped tomatoes
1tbsp balsamic vinegar
500g pack Asda Italian Fresh Egg Spaghetti
Shaved Parmesan and basil leaves, to garnish
Method
1
Heat the oil in a large, nonstick frying pan on a medium setting. Fry the meatballs for 5 mins until starting to colour. Remove from the pan and set aside.
2
Add the onion to the pan and fry for 4 mins until soft but not coloured. Stir in the garlic and fry for 1 min.
3
Add the sun-dried tomatoes, mixed herbs, chopped tomatoes and balsamic vinegar to the pan. Bring to the boil then transfer to the slow cooker. Cover and cook on low for 4 hrs.
4
Turn the slow cooker up to high then add the spaghetti, carefully submerging it completely in the tomato sauce. Cover and cook for 5 mins or until the pasta is cooked through.
5
Divide between 4 bowls and top with the shaved Parmesan, basil leaves and a good grind of black pepper to serve.