Aisling McDonald, producer of The Saturday Show here on KCLR is the latest to the plate for our #taste4atenner challenge with St. Canice's Credit Union.

With all of this week's shopping coming in at €9.79, Aisling's been rustling up a hearty spaghetti dish, packed with meatballs and vegetables, ideal for a filling family dinner. Take a listen back below to hear how she got on.

Ingredients

• 2 tins of chopped tomatoes
• Pack of meatballs or mince meat
• 6 carrots
• 4 celery sticks
• 8 mushrooms
• 2 onions

Method

• Boil your spaghetti
• Pop your meatballs in the oven at 180 degrees for 40 minutes
• After 20 minutes pour half a tin of chopped tomatoes on them and place back in to the oven
• Finely chop the vegetables
• Fry the carrots, celery sticks and onions in some oil
• Add the mushrooms when the above vegetables have browned a little, then add the other tin and half of chopped tomatoes in with the vegetables
• Add some salt, pepper, paprika, garlic granules (whatever spices you usually like to cook with)
• When your spaghetti and meatballs are cooked add them to your mix of vegetables and tomatoes. Let it simmer for 10 minutes.
• Serve with some grated cheese and garlic bread.