photo: Spaghetti & Meatballs, Level 5 plate
Spaghetti & Meatballs
5The family’s version
- Spaghetti
- Pork & beef meatballs
- Marinara
- Parmesan
The Level 5 version
- 120 g cooked pasta
- 2 cooked meatballs (very tender)
- 150 ml marinara, blended smooth
- 1 tbsp grated parmesan
- Thick gravy or sauce thickener as needed
Convert it
- Cook the family meal as usual, simmering the meatballs until fork-tender.
- Chop pasta into pieces no larger than 4 mm (measure against the gap between fork prongs).
- Finely mince the meatballs to ≤ 4 mm; they should squash easily under a fork.
- Blend the marinara completely smooth, and thicken so no thin liquid runs free.
- Fold pasta and mince through the thick sauce until every piece is coated and moist. Check with the fork pressure test.
EquipmentSharp knife or mini food processor, fork for testing
SLP tipThe sauce does the safety work at Level 5 — it binds pieces together so nothing scatters in the mouth.
Before serving: run the fork pressure test on the finished plate. Recipes guide you to a texture — only the test confirms it.