MIXIN' IT UP WITH MINCE

This simple staple is already in your recipe rotation so check out these flavour hacks and combos for truly moreish meals

- Sarah Murphy

SPAGHETTI AND MEATBALL NESTS

Preparation time 20 mins Cooking time 40 mins Makes 8

300g spaghetti

1 Tbsp olive oil

1 brown onion, finely chopped

3 cloves garlic, crushed

400g tomato puree

2 Tbsp tomato paste

1 Tbsp red wine vinegar

Sea-salt flakes and freshly ground black pepper, to season

500g pork mince

½ cup dried breadcrumbs

3 free-range eggs

½ cup chopped basil, plus extra leaves, to serve

1 cup finely grated parmesan, plus extra, to sprinkle Mixed salad leaves, to serve

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Grease an 8 hole, 1-cup-capacity Texas muffin pan. In a saucepan of boiling salted water, cook spaghetti following packet instructions. Drain.

STEP 2 Meanwhile, in a large frying pan, heat the oil on medium. Cook onion and garlic for 4-5 minutes. Transfer half to a large bowl to cool.

STEP 3 Stir puree, half of the tomato paste and vinegar into onion mixture in frying pan. Bring to the boil. Simmer for 2 minutes. Season.

STEP 4 Add mince, breadcrumbs, 1 egg, basil and remaining paste to cooled onion mixture. Season. Mix well. Shape into 24 balls.

STEP 5 In a jug, whisk remaining eggs with parmesan and mix into pasta. Season. Divide among muffin holes, shaping into nests with indent in centre.