1 Knorr “herb” stockpot
* 1 Pack of Bobs “Beef meatballs in Italian spice” (ff)
1tbsp tomato puree (s) (sff)
1tbsp dried oregano (sff)
2 large onions, finely chopped (s) (sff)
3 garlic cloves 200g spaghetti (ff)
200g mushrooms, sliced (s) (sff)
250g passata (s) (sff)
410g tin of chopped tomatoes (s) (sff)
Salt & pepper
* Bob Willock Butchers 251 Longmore Rd. Shirley. Solihull B90 3ER 0121-744-2194
In a large pan sprayed with Fry Light, cook the meatballs in batches until browned, set aside & keep warm, then cook the onion & garlic until soft, add the tomatoes, passata, sweetener and the basil, ripped into small pieces.
Cook for 10 mins, Place the stockpot on top of the mixture and allow to infuse.
Simmer for 20 mins or until it thickens, then season.
Add the meatballs & the mushrooms, simmer for 5 mins more.
In the meantime cook your spaghetti as per packet instructions, when cooked add to the sauce & mix together, plate up & grate parmesan cheese over the food, add a sprig of fresh basil for display.
Credit: Pete’s Recipe Book
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