Jan 15 2024 8 mins
Aisling McDonald, producer of The Saturday Show here on KCLR is the latest to the plate for our #taste4atenner challenge with St. Canice's Credit Union.
With all of this week's shopping coming in at €9.79, Aisling's been rustling up a hearty spaghetti dish, packed with meatballs and vegetables, ideal for a filling family dinner. Take a listen back below to hear how she got on.
Ingredients
- 2 tins of chopped tomatoes
- Pack of meatballs or mince meat
- 6 carrots
- 4 celery sticks
- 8 mushrooms
- 2 onions
Method
- Boil your spaghetti
- Pop your meatballs in the oven at 180 degrees for 40 minutes
- After 20 minutes pour half a tin of chopped tomatoes on them and place back in to the oven
- Finely chop the vegetables
- Fry the carrots, celery sticks and onions in some oil
- Add the mushrooms when the above vegetables have browned a little, then add the other tin and half of chopped tomatoes in with the vegetables
- Add some salt, pepper, paprika, garlic granules (whatever spices you usually like to cook with)
- When your spaghetti and meatballs are cooked add them to your mix of vegetables and tomatoes. Let it simmer for 10 minutes.
- Serve with some grated cheese and garlic bread.