One-pan spaghetti meatballs recipe
 It’s a one-pot wonder! Ever-popular spaghetti and meatballs, cooked together in one pan for a really speedy supper. Each serving provides 547 kcal, 35g protein, 68g carbohydrate (of which 12g sugars), 13g fat (of which 4.1g saturates), 7.6g fibre and 0.7g salt. 1 slice wholemeal or white bread, roughly torn1 free-range egg 250g/9oz lean beef mince (5% fat or less)1 garlic clove, finely grated or crushed 1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme)15g/½oz Parmesan, freshly grated 1 tbsp olive oil ½ onion, roughly chopped 1½ carrots, peeled and grated 400g tin chopped tomatoes 1½ tbsp tomato purée ½ tsp dried oregano 1 tbsp red wine vinegar 225g/8oz dried spaghetti, broken in half 800ml/28fl oz boiling water (see recipe tip) sea salt and freshly ground black pepper 1 small handful basil leaves, roughly chopped (optional) 1 slice wholemeal or white bread, roughly torn 1 free-range egg 250g/9oz lean beef mince (5% fat or less) 1 garlic clove, finely grated or crushed 1 tsp roughly chopped thyme leaves (or ½ tsp dried thyme) 15g/½oz Parmesan, freshly grated 1 tbsp olive oil ½ onion, roughly chopped 1½ carrots, peeled and grated 400g tin chopped tomatoes 1½ tbsp tomato purée ½ tsp dried oregano 1 tbsp red wine vinegar 225g/8oz dried spaghetti, broken in half 800ml/28fl oz boiling water (see recipe tip) sea salt and freshly ground black pepper 1 small handful basil leaves, roughly chopped (optional) Method Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan. Recipe tips Use the empty tomato tin to measure out the boiling water (but be careful as the tin will be super hot). Two tins = 800ml. If, after 15 minutes, the pasta is cooked but the sauce looks runny, remove the lid and boil to evaporate some of the liquid. Alternatively, if the pasta isn’t quite cooked, add 100ml/3½fl oz boiling water, stir well and simmer for another 5 minutes.