Lorraine Pascale's spaghetti with turkey meatballs
Turkey mince is cheaper than most other minces, and it is lean - so great if you are being good.
For the tomato sauce:
1 tsp olive oil1 large onion2 cloves of garlic1 tsp fennel seeds2 x 400g tin of chopped tomatoes150ml chicken or beef stock1 date (finely chopped)1 tbsp dried oregano1 tsp paprika
For the turkey meatballs:
500g lean minced turkey1 tbsp dried oregano1 tbsp sunflower oilSalt and pepper, to seasonFresh basil, to serve25g parmesan, to serve
To make the sauce, cook the onion, garlic and fennel seeds. Add the tomatoes, stock, bay leaves, date, oregano, paprika and salt and pepper and simmer for about 15 minutes until the sauce thickens up.
Now make the meatballs. Add the mince, oregano, salt and pepper into a medium bowl and mix with clean hands.
Roll the mixture into 12 equal size balls
Heat the oil in a frying pan and over a medium heat cook the meatballs for about 4 minutes. You might want to do this in batches so they brown and don’t boil.
Add to the sauce and cook for a further 10 minutes to make sure the meatballs are cooked fully
Cook some spaghetti according to the packet's instructions, then tip the mixture into the drained pasta
Season to taste and scatter over the basil leaves and parmesan