1. In a large bowl mix together the mince, egg, breadcrumbs, garlic, onion, cumin and parsley. Season with salt and freshly ground black pepper. Shape into 20 balls.
2. Heat the oil in a large frying pan and fry the meatballs for 4-5 minutes shaking the pan frequently until browned.
3. Pour over the Dolmio Original Sauce for Bolognese and simmer, uncovered, for 20 minutes.
4. Cook the pasta in lightly salted boiling water according to the packet instructions.
5. Drain the spaghetti well and carefully toss with the meatballs. Serve scattered with fresh basil leaves

Calories per portion: 558. Fat per portion: 15g.

• 1 x 750g jar Dolmio Original Sauce for Bolognese
• 500g/1lb 2oz lean minced beef
• 25g/1oz breadcrumbs
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 1 tsp ground cumin
• 1 small bunch of fresh basil, roughly chopped
• 1 small egg beaten
• 2 tbsp olive oil
• 500g/1lb 2oz spaghetti

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