Spaghetti with Macsween Beef & Haggis Meatballs
The perfect alternative recipe to make for your Burns Supper.
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- 500g Marshalls spaghetti
- Macsween’s beef and haggis meatballs
For the sauce
- 1 large onion, sliced
- 2 garlic cloves, finely chopped
- 1kg ripe tomatoes
- ¼ tablespoon chilli flakes
- Olive oil
- Balsamic Vinegar
- Sea Salt
- Black Pepper
- Parmesan Cheese
- Fresh basil leaves
- Place a large pot onto the hob and fill ¾ full with boiling water. Bring to the boil.
- Gently place the fresh tomatoes into the water, making sure that the tomatoes have their stalk removed from the top and slice an ‘X’ into the bottom.
- Let them blanch for 5 minutes, or until softened and skin is falling off.
- Place tomatoes into a large bowl of water and ice.
- In another saucepan, place a splash of olive oil and small knob of butter and cook off the sliced onion and finely chopped garlic. Cook for 7-8 minutes, stirring occasionally. Do not let the onions brown.
- Whilst the onions are cooking, take your tomatoes out of the water and peel. Roughly chop until you get a thick ‘mush’, for a thinner sauce, at this stage you can use a blender to puree the sauce.
- Once you are happy with the sauce consistency, add this to the onion and garlic saucepan and cook through. At this stage, add your torn basil leaves, a splash of balsamic vinegar and chilli flakes (you can add more if you like it spicier). Season to taste.
- Once cooked through, taste and adjust ingredients accordingly. For extra sweetness, add a pinch of sugar and a small knob of butter for a smooth creaminess to your sauce.
- Once you have made the sauce, cook the spaghetti according to pack instructions and fry or grill the meatballs according to pack instructions.
- Once the spaghetti has cooked, drain and place onto your serving dish.
- Stir your cooked meatballs through your homemade sauce and place on top of your assembled spaghetti.
- Serve with a grating of parmesan and serve.
Marshalls Foods http://www.marshallsfoods.com/