Spaghetti & Meatball Nests
Can of chopped tomatoes
1-2 garlic cloves chopped
1/2 c pumpkin chopped into small pieces
1 small onion finely chopped
1. Roughly chop the onions and fry gently in the oil on a low heat until soft.
2. Add garlic and fry briefly.
3. Add the rest of the ingredients and cook on a medium heat with the lid on for about 20 mins. Leave to cool.
4. Blend the sauce carefully using a hand-blender.
500g beef mince
¼ c Frozen spinach (thawed with water squeezed out)
1/3 c breadcrumbs
1 large egg
1 tsp paprika
¼ c parmesan cheese grated
1. In a large bowl, combine the bread crumbs, egg and stir until mixed.
2. Add the mince and stir in until thoroughly combined.
3. Split the meat mixture into 12 equal pieces and roll them into small balls.
4. Put the balls onto a baking tray lined with baking paper and put them in the over to bake for 25 minutes at 180°C.
1 egg, slightly beaten
1/2 tsp salt
1 c (125g) plain flour
1-2 TBSP water
1. In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg and mix together. The mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
2. Wrap the dough in cling wrap and let rest for 1 hour.
3. On a lightly floured surface, knead the dough for about 3 to 4 minutes or until smooth and more elastic.
4. With a pasta machine or by hand roll dough out to desired thinness. Use the machine or knife to cut into very thin strips.
5. Cook the fresh pasta in a large saucepan of lightly salted, boiling water.
6. Stir gently with a wooden spoon. The pasta will rise to the surface when cooked ( about 5 minutes).
7. Drain in a colander or strainer and handle gently as it is more fragile than cooked dry supermarket pasta.
1 TBSP milk
150g thin spaghetti broken into pieces
1 TBSP oil
A small knob of Parmesan cheese, freshly shredded
¼ cup shredded Mozzarella cheese
1. While the meatballs bake, boil a large pot of water and cook the broken spaghetti pieces according to package directions.
2. Drain the spaghetti and set it aside to cool.
3. When the pasta is cooled enough to handle, whisk the eggs together in a large bowl and then add the pasta. Stir to combine and then add the Parmesan, Mozzarella, and oil. Mix together until thoroughly combined.
4. Lightly coat a large muffin tray with oil such as ground nut oil.
5. Place about 1/3 cup of the spaghetti mixture into each cup in the muffin tin. Using your fingers, press down on the centre and up the sides of the spaghetti, forming nests.
6. Bake for 15-20 minutes at 200°C.
7. When the spaghetti nests are done, remove them from the oven and let them cool for a moment before removing them from the tray gently using a dessert spoon to scoop tem out.
8. When ready to serve, pour a few tablespoons of pasta sauce into the middle of a spaghetti nest, top it with a meatball and a little grated cheese.