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Spaghetti & Welsh Black Beef Meatballs

welsh black beef recipesWelsh Black’s are one of the national symbols of Wales and are a mighty and powerful animal.

And this classic Italian dish really brings out the beautiful meaty flavours of the beef, and compliments them perfectly.

To ensure that your mince comes from a Welsh Black please visit your local butchers shop.




Ingredients (serves 4):

For the meatballs:

500g Welsh Black Beef Mince
100g Wholemeal Breadcrumbs
1 Large Egg – Beaten
Tomato Puree – 1 Large Squeeze
Pinch of Oregano

For the sauce:

400g Tin Chopped Tomatoes
1 Large Red Onion – Diced
1 Red Pepper – Diced
1 Green Pepper – Diced
3 Cloves of Garlic – Crushed
2 Chillies – Chopped (variety depends on your liking)
Pinch of Oregano
Tabasco

500g Spaghetti

1. To make the meatballs mix your minced beef, breadcrumbs, oregano, egg and tomato puree together in a large mixing bowl.
2. Using your hands lump of mixture and roll between your palms until it resembles a ball shape. Place the finished meat balls on a plate, and for best results when cooking give them 1 hour in the fridge to set.
3. Place your onion, garlic, pepper and chillies in a non stick pan and fly in a little oil until soft.
4. Place the contents of the pan in a bowl to onse side, and splash with tabasco sauce.
5. Fry your meatballs in the same non stick pan until golden brown. The egg should act as a sticking agent, stopping the meatballs from crumbling. To ensure that this doesn’t happen it is better to cook on a lower heat for longer.
6. Once cooked add your bowl of cooked ingredients back into your meatballs along with the tin of tomatoes, herbs and more tabasco to taste.
7. Cook the sauce for around 15 – 20 minutes on a low to medium heat until thickened slightly.
8. Whilst cooking the sauce cook your spaghetti as per packet instructions in plenty of salted water.
9. Once cooked mix the sauce and pasta, and serve immediately in pasta bowls with freshly grated parmesan.

For a little extra on the side, why not turn a fresh baked baguatte into garlic bread with some salted butter, garlic and fresh mixed herbs?

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