Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5237 / 1251
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Grate the zucchini into a bowl. Add the beef mince, garlic onion powder, Worcestershire sauce, salt and pepper. Mix with clean hands. Shape into 12/18/24 meatballs. Refrigerate. Peel and finely chop (or grate!) the onion, garlic and carrot.
Tip!Refrigerating the meatballs helps them to keep their shape.
2 Brown meatballs
Heat a pan over a high heat with a drizzle of oil. Once hot, add the meatballs and fry for 3-4 min or until starting to brown. Once browned, carefully transfer to a plate and set aside. Reserve the pan.
3 Fry base
Return the reserved pan to a medium-low heat with another drizzle of oil. Add the onion and carrot with a pinch of salt and fry for 5 min until softened.
4 Boil pasta
Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain
5 Finish sauce
Once softened, add the tomato paste, garlic and oregano to the onion. Cook for 1 min further. Add the choppedtomatoes, sugar, water, stockcube, balsamicvinegar and meatballs and simmer, covered, for 6 min or until the meatballs are cooked through. Season with salt and pepper.
Meanwhile, pick a few basil leaves for garnish and finely chop the rest. Grate the Parmesan. Toss the pasta and choppedbasil in the sauce. Serve in deep bowls and top with the Parmesan and basil leaves.
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