Method

Pre-heat the oven to 190C/375F/gas 5. Heat the oil in a small frying pan, add the onion and garlic and satué for 2 -3 minutes or until softened. Remove half of the cooked onion to a large bowl and leave the other half in the frying pan. To the onions in the bowl add the carrot, beef, breadcumbs, parsley and seasoning to taste and mix well. Then add just enough beaten egg to bind together without making the mixture too sticky. Divide the mixture into 16 equal amounts and roll each into small balls. Place on a lightly greased baking tray and cook in the preheated oven for 8 - 10 minutes or until cooked through, turning over halfway through cooking. Meanwhile, cook the spaghetti following the pack guidelines in a large saucepan of boiling water. Add the tomatoes, tomato puree and caster sugar to the remaining onion mixture in the frying pan and simmer together for 5 - 8 minutes or until onions are very soft. Season to taste and puree in a food processor or blender until smooth. Drain spaghetti thoroughly then toss together with the cooked meatballs and tomato sauce, divide between warmed serving plates and serve immediately. Cook's Note If preferred the tomato sauce can be left chunky for older children. the meatball can be frozen before cooking if liked. Simply follow the method up to step 3, roll into small balls then open freeze on a tray until solid then transfer to a freezer bag and freeze for u[ to a month. To cook, simply transfer meatballs to a baking tray to defrost then continue as in recipe. PER SERVING 305 Kcal, fat 7.9g, saturated fat 2.1g, salt 0.4g, carbohydrate 45.4g, sugar 7.2g, fibre 3g