Spaghetti in a bag with mini meatballs Serves 2 Preparation Time - 35 mins Cook - 15 mins ________________________________________________________________

Ingredients 2 tbsp olive oil

1/4 bunch spring onions

Small clove of garlic finely chopped

175g lean beef or pork mince

1 tbsp tomato purée

350g passata

3 tbsp breadcrumbs

1/2 beaten egg

Dried oregano, salt & pepper to taste

150g dried spaghetti

Grated Parmesan to serve

Method 1. Heat the oven to 170C fan. Chop the spring onions and garlic and add to a bowl

with the mince, egg and breadcrumbs. Add some seasoning and oregano. 2. Wet your hands and mould the mixture into 10 small meatballs. 3. Heat 1 tbsp of olive oil in a large frying pan. Cook the meatballs over a medium

heat for 10-12 mins until golden and cooked. Turn them every couple of minutes to ensure they are browned on all sides.

4. Bring a pan of salted water to boiling point and cook the dried spaghetti until al dente, drain through a colander.

5. Stir the tomato purée into the passata, add a tablespoon of oil and season to taste. Mix the sauce into the spaghetti.

6. Take 2 large sheets of greaseproof paper and fold them in half. Tear off 2 sheets of foil slightly larger than the folded greaseproof.

7. Spoon 1/2 of the spaghetti mixture in the middle of each piece of paper, along with 5 meatballs. Bring the edges of each foil rectangle together so that the spaghetti is tucked away inside, then twist the edges together to seal.

8. Put the parcels on 2 baking trays and bake for 10-15mins until piping hot.