free, serves 4
Ingredients
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400g dried penne pasta (or other short pasta shapes)
For the meatballs:
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250g lean beef mince
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250g lean pork mince
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½ onion, finely chopped
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1 small garlic clove, grated
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½ tsp dried sage
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½ tsp smoked paprika
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Salt and freshly ground black pepper
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Low calorie cooking spray
For the sauce:
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1 large onion, finely chopped
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2 garlic cloves, crushed
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400g can chopped tomatoes
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2 tbsp tomato puree
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1 tsp white wine vinegar
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1 heaped tsp dried oregano
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1 vegetable stock cube
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1 tsp dried parsley
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2 tbsp finely chopped fresh basil
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½ red chilli, deseeded and finely chopped
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120g baby plum tomatoes, halved
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100g baby leaf spinach
Method
- First make the meatballs. Mix together the mince, onion, garlic, sage, paprika and seasoning with your hands. Form the mixture into 24 equal-sized balls.
- Spray a large non-stick frying pan with low calorie cooking spray and place over a high heat. Working in batches, fry the meatballs until browned and set aside (don’t worry if they’re not cooked through at this stage).
- To make the sauce, spray the frying pan with a little more low calorie cooking spray, turn the heat to medium and fry the onion for 10 minutes, adding a little water if it starts to stick.
- Stir in the remaining sauce ingredients (except the tomatoes and spinach), add 350ml of boiling water and bring to a simmer.
- Meanwhile, cook the pasta according to the pack instructions.
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