Spaghetti and meatballs with hidden veges
(at time of publication)
- 450g lean beef mince
- 2 tablespoons flat-leaf parsley, chopped, plus extra to garnish
- ½ cup fresh wholegrain breadcrumbs
- spray oil
- 1 onion, finely chopped
- 1 large carrot, diced
- 2 stalks celery, diced
- 2 cloves garlic, crushed
- 2 cups button mushrooms, thinly sliced
- 700ml tomato passata
- 300g dried wholemeal spaghetti
1 Combine mince, parsley and breadcrumbs in a bowl. Shape tablespoons of mixture into balls.
2 Spray a large frying pan with oil and place over a medium- high heat. Cook meatballs in batches for 2-3 minutes until browned all over (they don’t need to be cooked through). Remove and set aside.
3 Spray a large saucepan with oil and place over a medium heat. Add onion, carrot and celery. Cook, stirring occasionally, for 6-7 minutes or until soft. Add garlic and mushrooms. Cook, stirring, for 2-3 minutes. Add passata. Bring to the boil and simmer for 10 minutes. Remove from heat. Set aside to cool slightly.
4 Meanwhile, cook spaghetti following packet directions. Drain well.
5 Use a stick blender or food processor to blend sauce until smooth. Add pasta and meatballs to sauce. Simmer over a low heat for 10 minutes. Garnish with extra parsley and serve with salad.
Make it gluten free: Use gluten-free breadcrumbs and pasta.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 5g
Dietary fibre 17g
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