Spider Gwen Spaghetti & Meatballs

18 Ingredients

Number of servings

1/4 cup milk
1/3 cup black olives, pitted (to serve)
2tablespoons tomato paste
1 carrot, finely grated
1 onion, chopped
2tablespoons parsley, chopped
1 zucchini, finely grated
2tablespoons extra virgin olive oil
1/2 cup parmesan, shredded (to serve)
500grams spaghetti
3 slice wholemeal bread, torn
600grams beef mince
1 egg
1tablespoons balsamic vinegar
700milliliter passata
2tablespoons small basil leaves
3 clove garlic, crushed
200grams solanato tomatoes (to serve)

Nutrition per serving

55% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Combine the bread and milk in a bowl and set aside for 5 minutes. Meanwhile, combine mince, vegetables, garlic, parsley and egg in a bowl and season with salt and pepper. Add bread mixture and mix well. Using wet hands, roll into small balls.

Step 2 of 5

Heat half of the oil in a large frying pan over high heat. Cook meatballs in batches, turning frequently, for 4-5 minutes or until browned. Remove from the pan and set aside. Reduce heat to medium, add the remaining oil, onion and garlic and cook for 5-7 minutes or until lightly golden. Add the tomato paste and vinegar and cook for 1 minute. Add passata and 1/3 cup water and bring to the boil. Return the meatballs and simmer for 15 minutes or until the meatballs are cooked through.

Step 3 of 5

Meanwhile, cook spaghetti in a large saucepan of boiling water for 8 minutes or until al dente. Drain and reserve about 20 strands for the spiderweb.

Step 4 of 5

Divide pasta between plates. Top with meatballs and sauce.

Step 5 of 5

For spiderweb, arrange reserved spaghetti across the top and add halved tomatoes, olives and leaves. Serve with parmesan.