Meats Recipes - Spaghetti with Meatballs Bake

Ingredients

• 750 g/1 1/2lb/6 cups minced (ground) beef

• 40 g/3/4 cup breadcrumbs

• 1 onion, finely chopped

• 5 ml/1 tsp dried mixed herbs

• 30 ml/2 tbsp milk

• 1 egg, beaten

• Tabasco sauce

• Salt and freshly ground black pepper

• 50 g/2 oz/1/4 cup butter

• 400 g/14 oz/1large can chopped tomatoes

• 30 ml/2 tbsp tomato puree (paste)

• 1 garlic clove, crushed

• 350 g/12 oz spaghetti

• 225 g/8 oz/1 cup cottage cheese with chives

• 150 ml/2/3 cup plain yoghurt

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Method:

1. Mix the meat with the breadcrumbs, onion, half the herbs, the milk, egg, a few drops of Tabasco and a little salt and pepper. Shape into small balls.

2. Melt half the butter in a large frying pan (skillet) and fry (sauté) the balls all over until browned. Remove from the pan with a draining spoon and drain on kitchen paper.

3. Meanwhile, blend the tomatoes with the tomato puree, the garlic and the remaining herbs. Cook the spaghetti according to the packet directions. Drain.

4. Place the cooked pasta in a lightly buttered casserole (Dutch oven). Arrange the meat­balls over and then spoon over the tomato sauce.

5. Mix the cottage cheese and yoghurt together and pour over. Dot with the remaining butter.

6. Cover with a lid and bake at 180°C/350°F/gas mark 4 for about 30 minutes or until bubbling and turning golden at the edges.