with tomato spinach sauce
The tangy tomato sauce and al dente linguine in this dish may be delicious in their own right, but the succulent 100% Irish beef meatballs might just be the best thing about this dish!
Allergens
Utensils
Tags
Irish Beef Mince
240 grams
Italian Herbs
0.5 sachet(s)
Passata
1 pack(s)
Onion
1 unit(s)
Garlic
1 unit(s)
Baby Spinach
60 grams
Worcester Sauce
1 sachet(s)
Beef Stock
1 sachet(s)
Breadcrumbs
1 pack(s)
Dried Linguine
180 grams
Grated Italian Style Hard Cheese
20 grams
Red Wine Jus
1 sachet(s)
Salt
0.5 tsp
Sugar
1 tsp
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
to taste
- Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water for the linguine.
- In a large bowl, mix the breadcrumbs, 2 tbsp water (per 2P) and ½ tsp salt (per 2P).
- Add the beef mince and half a sachet of dried Italian herbs (per 2P).
- Season with pepper and mix together by hand.
- Roll into evenly-sized balls, 3-4 per person. IMPORTANT: Wash hands and equipment after handling raw mince.
- Pop the meatballs onto a lined baking tray.
- When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: Meatballs are cooked when no longer pink in the middle.
- When the water is boiling, add the linguine and bring back to the boil.
- Cook until softened, 10-12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
- Meanwhile, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Place a pan over medium-high heat, with a drizzle of oil.
- Fry the onion and garlic until slightly softened, 3-4 mins.
- Add the stock, passata, Worcester sauce, 1 tsp sugar (per 2P) and 50ml water (per 2P). Simmer until thickened slightly, 5-7 mins.
- Mix through the spinach and cooked meatballs. Stir until the spinach is wilted, 1-2 mins.
- Season to taste with salt and pepper. Stir through a knob of butter and red wine jus.
- Toss the drained pasta through the meatballs and sauce.
- Divide between bowls.
- Garnish with a sprinkling of cheese.
3423
kJ
Energy (kJ)
818
kcal
Energy (kcal)
24
g
Fat
10.8
g
of which saturates
100
g
Carbohydrate
20
g
of which sugars
6.5
g
Dietary Fiber
42.7
g
Protein
7
mg
Cholesterol
4.51
g
Salt
with paprika, potatoes and roasted carrots with thyme
