Made too much spaghetti? Here's a great hack to make the most of your leftovers!
- 500g leftover spaghetti carbonara
- 1 egg
- 100g parmesan cheese, grated
- 100g mozzarella cheese, grated
- 1 onion, grated
- 250g lean beef mince
- 250g pork mince
- 100g fresh breadcrumbs
- 1 tsp dried oregano
- 1/2 tsp chili flakes
- 1/2 tsp hot smoked paprika
- 1 egg
- Olive oil for frying
- 2 cloves garlic, crushed
- 1 bay leaf
- 400g tin chopped tomatoes
- 600ml passata
- 1 tbsp tomato purée
- 200g mozzarella, from a block, cut into 1.5cm dice
- 100g grated mozzarella
- Parmesan, grated, to serve
- Chopped parsley, to serve
- Put half the onion, all of the beef and pork mince, breadcrumbs, fennel seeds, oregano and egg in a bowl with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Once browned, scoop out of the pan and onto a plate.
- Add the rest of the onion to the pan with another tbsp of olive oil. Fry gently until soft, then add the garlic, and fry for a couple of minutes more. Add the bay leaves, tomatoes, passata and tomato purée, to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Add back the meatballs and sprinkle over the mozzarella. Cover with a lid and cook for a further 10 minutes.
- Whilst the meatballs are cooking, preheat waffle iron on medium heat.
- Transfer your left over spaghetti to a large mixing bowl and with a pair of scissors, chop the spaghetti up into 3 - 4 inch pieces.
- Season with salt and black pepper and add the egg, parmesan and mozzarella and mix all ingredients together until the egg is completely mixed in.
- Pile mounds of the spaghetti mixture into your waffle iron, close the lid, and cook for 4-5 minutes, or until the cheese starts crusting. Serve immediately with the meatballs, sauce and cheese piled high on top and an extra sprinkling of parmesan and some chopped parsley.