IKEA Catalogue - 02/07-30/07/2019 (Page 10)

whip up matt's delicious winter warmer let's start with the napoli sauce cook for five minutes until softened add the garlic and cook for one minute until fragrant remove and discard the star anise add the miso paste and tomato paste and cook for two zest and cook for 25 minutes until the sauce has reduced then the spaghetti bring a large saucepan of salted water to the boil over high and stir through the pasta to stop it from sticking bring back to the boil and then simmer until the pasta is al dente-this will take a minute or two less than it says the meat or veggie balls and cook for six to eight minutes three to four minutes until the balls are cooked through let's put them all together will create a silkier sauce serve with chopped parsley leaves and parmesan if you are making this meal for both vegetarians and meat two pans--one with the browned meatballs and one with the browned veggie balls matt's ball-ognese 750g ikea allemansrätten meatballs 150g baby bocconcini 500g dried spaghetti with wild garlic flavour for the napoli sauce chopped we cup tomato paste 250ml vegetable stock 2x400g cans cherry tomatoes falksalt sea salt flakes to season for details of store events and more matt preston recipes in collaboration