Whilst exploring the blogosphere, I’ve noticed a bit of a trend when reading other people’s posts about food. The three things that come up quite regularly are that food should be: 1) cheap; 2) quick, and; 3) easy to prepare. A couple of years ago, I came across a recipe for Spaghetti Meatballs in a Women’s Weekly cookbook. What’s so special about this recipe, I hear you ask? Well, instead of making the meatballs from scratch, the meatballs are made from the meat in sausages. How clever is that? And if you use bottled pasta sauce or passata, then you are saving a whole heap of time and money; the two things that are very important to me now that I’m a Uni-bum. This recipe can easily serve four people in about 25 minutes.
2 tsp olive oil
500g good quality beef/pork sausages
1 jar pasta sauce (I used Leggo’s Bolognaise, 575g)
500g dried spaghetti
Chopped parsley and parmesan to serve (optional)
Bring to the boil a large saucepan of water. Once the water is boiling add a little salt to the water and cook the spaghetti according to the packet’s instructions.
Whilst the pasta is cooking, remove the casing from the sausages and combine the meat together using your hands. Roll the meat into balls using about a tablespoon of meat.
Heat the oil in a fry pan over medium heat and cook the meatballs for about 5-6 minutes until browned all over.
Add the pasta sauce, bring to the boil then turn the heat down and simmer for about 10-15 minutes or until the meatballs are cooked through. Have a bit of taste and season if required. If you have used seasoned sausages, you won’t need to season the sauce as the flavour from the meatballs will do that for you.
Add the pasta to the sauce and toss to combine. Divide everything equally between four pasta bowls, and serve with a bit of parsley and parmesan.
So, how much money did I spend to make this meal for four people? The pasta cost $1.99, the pasta sauce cost $2.99 and the sausages cost $4.76. That’s a total of $9.74 or approximately $2.44 per serve. BARGAIN!
Note: I have amended the original recipe slightly. The original recipe is on page 98 of The Australian Women’s Weekly Super Fast Recipes cookbook.