Ingredients
For the meatballs:
- 450g mince (beef or pork)
- Half an onion, diced
- Breadcrumbs (amount is subjective but around 30-40g)
- 1 egg
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
For the sauce:
- 500ml beef stock (I use knorr which makes 490ml)
- 500ml milk
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon Worcestershire sauce
- Approx 400g spaghetti/linguine/tagliatelle (or however much you’d make for 4 people).
- Grated parmesan
- 1/2 bunch chopped parsley
Method
- In a large bowl, combine the mince, onion, egg, salt and pepper. Add the breadcrumbs gradually until the mixture is smooth and doesn’t fall apart if you try to make a meatball.
- Roll the mixture into golf ball sized meatballs and cook with a little oil over a medium heat in a large frying pan or wide large saucepan.
- Add the beef stock, milk, salt, pepper and Worcestershire sauce, and stir.
- Bring the sauce to the boil then add the pasta.
- Stir constantly for around 7-8mins (a bit longer if you use wholewheat pasta) until the pasta is cooked and coated with the sauce. You may find that you want to add a bit more milk if it thickens before the pasta is fully cooked.
- Add a sprinkling of parmesan and the parsley and stir through.