Classic Spaghetti & Meatballs inspired by The Lady and the Tramp (1995)
The Lady and the Tramp (1995), Lady and Tramp share a romantic moment over a plate of spaghetti and meatballs. (46 mins 04 seconds)
Fall in love at first bite with classic spaghetti and meatballs, inspired by the iconic Lady and the Tramp scene. You’ll mix British beef mince with grated Italian hard cheese to make tender meatballs, then let them bubble away in a rich tomato sauce. Top it all off with grated cheddar and let the slurping begin!
For 2 people [double for 4]
- 30g grated Italian hard cheese
- 15ml balsamic vinegar
- 40g cheddar cheese
- 400g canned finely chopped tomatoes
- 190g spaghetti
- 11g beef stock mix
- 250g British beef mince
- 30g panko breadcrumbs
- 1 carrot
- 2 garlic cloves
- 1 brown onion
You’ll also need
- Olive oil, pepper, salt, sugar, vegetable oil
Cooking instructions 40 mins
For 2 people [double for 4]
Add the beef mince, panko breadcrumbs and grated Italian hard cheese to a bowl with a generous pinch of salt and pepper. Using clean hands, give everything a very good mix up until fully combined. Divide the beef mixture into 10  and roll into meatballs.
Peel and finely chop the brown onion[s]. Top, tail, peel and finely dice the carrot[s].
Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat. Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned. Once browned, transfer the meatballs to a plate and set aside.
Return the pan to a medium heat. Tip: Add a drizzle of oil if your pan is looking a little dry! Once hot, add the diced carrot and chopped onion with a pinch of salt to the pan and cook for 5 min or until they begin to soften. Meanwhile, boil a kettle and peel and finely chop (or grate) the garlic.
Add the spaghetti to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat. Cook the spaghetti for 8-10 min or until cooked with a slight bite. Once done, drain the spaghetti and return it to the pot
While the spaghetti is cooking, dissolve the beef stock mix in 150ml [275ml] boiled water. Once the carrot and onion have softened, add the chopped garlic and cook for 30 secs. Add the chopped tomatoes, beef stock, balsamic vinegar and 1 tsp [2 tsp] sugar and give everything a good mix up. Add the browned meatballs and cook, covered, for 7-8 min or until cooked through (no pink meat).
Meanwhile, grate the cheddar cheese. Once the meatballs are cooked through, add the drained spaghetti to the pan and give everything a good mix up until the sauce sticks to the pasta – this is your classic spaghetti & meatballs. Serve the classic spaghetti & meatballs in bowls. Top with the grated cheddar and season with a grind of pepper. Enjoy!