Cook once, with a twist for lunch. Cook an amazing dinner as usual, then put a new twist on the recipe to create something different for lunch the next day! Start with a classic dinner of spaghetti and meatballs, then enjoy the extra meatballs in a fresh pesto and salad wrap at lunchtime. Extra delicious!
The Nutritional Values table below is only for the dinner portion. The Nutritional Values for the lunch portion are as follows: 3390kJ Energy, 50.1g Fat, 7.4g Saturated Fat, 52.6g Carbohydrate, 4.2g Sugars, 36.3g Protein, 907mg Sodium.
shaved Parmesan cheese(ContainsMilk)
creamy pesto dressing(ContainsEgg, Milk, Tree Nuts)
mixed salad leaves
Bring a medium saucepan of salted water to the boil. Finely chop the garlic (or use a garlic press). Pick and finely chop the oregano leaves. In a large bowl, combine the pork mince, Italian herbs, eggs, fine breadcrumbs, the salt, 1/2 the garlic, 1/2 the oregano and a pinch of pepper. Using damp hands, take a heaped spoonful of the pork mixture and shape into a meatball. Transfer to a plate and repeat with the remaining mixture.
Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Cook the meatballs, turning, until browned and cooked through, 10-12 minutes. Transfer to a plate. While the meatballs are cooking, add the spaghetti to the saucepan of boiling water and cook until ‘al dente’, 10 minutes. Reserve some pasta water (1/2 cup for 2 people / 1 cup for 4 people). Drain the pasta and return to the saucepan. Drizzle with a little olive oil to prevent sticking and cover with a lid to keep warm.
Finely chop the brown onion and celery. Grate the carrot (unpeeled). Slice the cherry tomatoes in half. Return the large frying pan to a medium-high heat with a drizzle of olive oil. Add the brown onion, celery and carrot and cook, stirring often, until softened, 3-4 minutes. Add the tomato paste and the remaining garlic and oregano and cook until fragrant, 1 minute.
Add the passata, some reserved cooking water (1/4 cup for 2 people / 1/2 cup for 4 people) and 1/2 the cherry tomatoes to the frying pan. Bring to the boil, then reduce the heat to medium-low and simmer until thickened, 5-7 minutes. Stir through the butter and season to taste with salt, sugar and pepper. Reserve about 10 meatballs for your lunch, then add the remaining meatballs to the sauce to heat through. TIP: Add a splash more cooking water for a looser sauce.
While the sauce is cooking, pick and thinly slice the basil leaves. Divide the spaghetti between bowls and spoon over the meatballs and sauce. Sprinkle with the shaved Parmesan cheese, a pinch of chilli flakes (if using) and garnish with the basil.
When you're ready to pack lunch, cut the reserved meatballs in half and divide between two microwavable containers. Divide the classic wraps, creamy pesto dressing, remaining cherry tomatoes and mixed salad leaves between two lunch packages. Refrigerate. At lunch, microwave the meatballs in 30 second bursts until heated through. Spread the wraps with creamy pesto dressing. Top with salad leaves, cherry tomatoes and meatballs.