As university students, the last thing any of us want to do after a long day of lectures is spend hours in the kitchen preparing dinner. Some days, all we can manage is a microwave meal or indulge on curry chips in the Clubhouse. But fear not! For those dark evenings when you’re craving something a little more homily, we’ve got you covered.
Here is a relatively prep-free, budget-friendly, simple dinner recipe that’s perfect for students.
2 Pots (one with a lid)
Pasta strainer (optional)
Cooking time: Approx. 20 minutes.
Meatballs and Sauce:
- Turn on the hob to a high heat.
- Pour a dash of oil into the pot and let it heat up.
- Sauté the onions until they turn a light brown colour, then add the meatballs on top.
- Once the meatballs have browned, lower the heat to medium and add tomato passata sauce and a sprinkle of garlic granules.
- Cover the pot with a lid and leave it to simmer, stirring intermittently.
- Fill a pot with water and add a pinch of salt, then turn the hob to high heat.
- Bring the water to a boil before adding the pasta.
- Watch for approximately 5 minutes, stiring intermittently to prevent pasta from sticking.
- When ready, carefully remove the pot from the heat and drain the pasta water using a pot lid or strainer.
- Season and serve.
Tips and Alternatives:
- Add washed mixed leaves to meatballs and sauce during the cooking process or after, depending on your preference.
- There are various alternative tomato sauces available, specifically for meatballs, at similar prices.
- You can’t go wrong with a sprinkle of your favourite cheese on top too.
Storage and Leftovers:
By using a tomato passata instead of a regular pasta sauce, there is more versatility in what you can use it for. All leftovers and ingredients should be stored in the fridge. The frozen diced onion has a long shelf life and won’t make the whole fridge smell, which is especially valuable for students in shared accommodations.
And there you have it—a stress-free, prep-free, homily dinner that doesn’t break the bank. Bon appétit!
Saoirse Wilson – Arts and Lifestyle Editor