Sam's Silver D of E Cookery Blog

This week i made a classic Italian dish - Spaghetti and Meatballs. I made them as a special treat for my brother and he loved them that much his plate was clean. 2 tablespoons extra virgin olive oil 1/2 medium onion, finely chopped 1 small carrot or 1/2 large carrot, finely chopped 1 small rib celery, including the green tops, finely chopped 2 tablespoons chopped fresh parsley 1 clove garlic, minced 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil 1 can whole tomatoes, including the juice, or 1 3/4 pound fresh tomatoes, peeled, seeded, and chopped 1 teaspoon tomato paste salt and pepper to taste 5 servings of pasta 30 ish meatballs Heat olive oil in a large wide skillet on medium heat. Add the chopped onion, carrot, celery and parsley. Stir to coat. Reduce the heat to low, cover the skillet and cook for 15 to 20 minutes, stirring occasionally until the vegetables are softened and cooked through. Remove cover and add the minced garlic. Increase the heat to medium high. Cook...

 Spagbol is always a winner in our house, so today it was time to make it myself!   Ingredients 2 tbsp olive oil 400g beef mince 1 onion diced 2 garlic cloves, crushed 100g grated carrot 800g chopped tomatoes 400ml beef stock 400g dried spaghetti salt and pepper Method 1. Heat a large saucepan over a medium heat. Add a tablespoon of olive oil and once hot add the beef mince and a pinch of salt and pepper. Cook the mince until well browned over a medium-high heat (be careful not to burn the mince. It just needs to be a dark brown colour). Once browned, transfer the mince to a bowl and set aside. 2. Add another tablespoon of oil to the saucepan you browned the mince in and turn the heat to medium. Add the onions and a pinch of salt and fry gently for 5-6 minutes, or until softened and translucent. Add the garlic and cook for another 2 minutes. Add the grated carrot then pour the mince and any juices in the bowl back into the saucepan. 3. Add the tomatoes to the pan and stir...