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- 400g minced lamb
- 8 anchovy fillets, finely chopped
- 2 cloves garlic, crushed (I like garlic in both the meatballs and sauce, but feel free to omit this here if you don’t)
- 1 slice decent white bread, crusts removed, soaked in 5-6 tablespoons milk
- 3 tablespoons grated Parmesan cheese
- 1 tablespoon parsley, leaves finely chopped
- Zest of 1 lemon
- Flour
- For the sauce
- 2 tins of good quality chopped tomatoes
- 1 largeish onion, finely chopped
- 1 fat clove garlic, crushed
- 1 teaspoon chilli flakes (or to taste)
- A good knob of butter
- 2 bay leaves, torn
- 1 glass white wine
- 450ml good quality vegetable or chicken stock
- Parsley, finely chopped
- Parmesan, to serve
- Spaghetti (I’ll leave the amount up to you as I’m not prepared to divulge the disgusting amounts I can get through in one sitting)
View Full Recipe at Food Stories
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 510g | |
| Calories 1053 | |
| Calories from Fat 617 | 59% |
| Total Fat 68.71g | 86% |
| Saturated Fat 31.92g | 128% |
| Trans Fat 0.0g | |
| Cholesterol 246mg | 82% |
| Sodium 902mg | 38% |
| Potassium 984mg | 28% |
| Total Carbs 8.2g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 1.69g | 1% |
| Protein 70.12g | 112% |
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