Meatball Arrabiata

Method

• Grate the carrots.
• In a large bowl mix the beef mince, carrot, half the garlic powder, half the paprika, half the oregano and season with salt and pepper. Shape the mixture into small balls, roughly walnut sized.
• Cook the pasta according to the packet instructions.
• Heat a large frying pan on a medium heat, add a glug of oil. Add the meatballs and cook until browned, turning regularly so they cook evenly, around 5 - 7 minutes.
• Make up the beef stock cube with 600 ml boiling water.
• Add the chopped tomatoes, tomato puree, beef stock, the rest of the garlic powder, the rest of the oregano, the rest of the paprika and pesto. Season to taste with chilli flakes and salt and pepper to taste. Leave to simmer for 10 minutes.
• Add the spinach to the sauce and let it wilt. Add the drained pasta and mix well.
• Plate up the pasta and meatballs. Tear the mozzarella into pieces and scatter on top and I love to add some Parmesan. Enjoy!