Spaghetti and Meatballs

Ingredients:

• ½ a large onion - peeled and finely chopped
• 2 celery sticks - chopped
• 2 garlic cloves - peeled and minced
• ¼ tsp salt
• ¼ tsp black pepper
• 400g of finely chopped tomatoes
• 2 tbsp tomato puree
• 1 tsp dried thyme
• 1 tsp light brown sugar
• 1 beef stock cube - crumbled
• 600 ml just-boiled water
• 200g dried spaghetti
• shaved or grated parmesan
• 1 tbsp chopped fresh parsley

Instructions:

• Move the meatballs to one side of the Crockpot (or just make a bit of a space). Add the onion, celery, garlic, salt and pepper.
• Cook for 3-4 minutes, stirring the vegetables a few times, until the onions start to soften.
• Add in the tin of tomatoes, tomato puree, thyme, brown sugar, crumbled stock cube and the just-boiled water. Stir everything together and bring the sauce to the boil.
• Make a bit of space in the Crockpot and add in the pasta (break in half if it’s too big to fit in your pan). Ensure the pasta is fully submerged in the sauce
• Turn the heat down to low, place a lid on and cook for 10-12 minutes, stirring a couple of times, until the pasta is cooked. You will need to separate the pasta with a set of tongs to stop it sticking together when you come to stir it. Add in another splash of boiling water during cooking if required.
• When the pasta is cooked, turn off the heat and divide the spaghetti between 4 bowls, using a set of tongs. Spoon the meatballs and sauce on top.
• Finish with a little shaved parmesan and chopped parsley and serve.