A lip-smackingly good dish for summery days.


Serves: 4

  • 500g minced beef
  • 25g fresh breadcrumbs
  • 1 tbsp. parmesan , grated
  • 1 bunch spring onions
  • 4 garlic cloves, chopped
  • 1 egg
  • 2 tbsp oil
  • 2 onions, chopped
  • 2 carrots, diced
  • 200g bacon rashers, diced
  • 2 tins chopped tomatoes or passata
  • 2 tbsp. tomato puree
  • 2 tbsp. fresh herbs
  • 500g dry spaghetti
  • Salt and pepper


  1. In a bowl, place the minced beef, breadcrumb, parmesan, spring onion, 2 garlic cloves and egg. Season and mix well. Roll the mixture into walnut-sized balls.
  2. Heat some oil in a large frying pan over a medium heat and sear the meatballs, turning every 30-45 seconds until browned all over. Season well and remove from the pan. Into a side dish for a moment.
  3. Keep the pan on the heat. Add, over medium heat, the onion, carrot, the last 2 cloves of garlic, bacon and cook for 2 minutes or so.
  4. Add the tinned tomatoes, tomato puree and herbs. Return the seared meatballs in with the tomato sauce and simmer for 15-20 minutes, until the meatballs are cooked through.
  5. In the meantime, bring to boil some salted water in a large saucepan and cook the spaghetti according to the packet instructions.
  6. Drain the spaghetti and toss into the meatballs mixture.
  7. Serve with extra sprinkle of parmesan.