PASTA pleasers

SPAGHETTI AND MEATBALLS

SERVES 4 PREP AND COOK: 45 MINS

500g beef mince
½ cup dried breadcrumbs
⅓ cup finely grated parmesan
1 egg, lightly beaten
2 tsps dried mixed herbs
4 cloves garlic, crushed
2 tsps plain flour
375g spaghetti
1 onion, finely chopped
700g jar sugo pasta sauce
1 cup chicken stock 1 cup fresh basil leaves
Extra basil leaves and grated parmesan, to serve

1 Combine mince, breadcrumbs, parmesan, egg, herbs and half the garlic in a large bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mixture into balls. Sprinkle with flour. Toss to coat.

2 Cook spaghetti in a large stockpot of boiling, salted water until tender. Drain. Cover to keep warm.

Heat an oiled large stockpot over a medium to high heat. Add meatballs in two batches. Cook, turning occasionally, for about 4 minutes, or until browned and almost cooked. Remove.