Each serving is approximately 500 kcal.
Ingredients
Serves 2
Each serving is approximately 500 kcal.
- 1 small onion
- 1 celery stick
- 1 red pepper
- 1 tablespoon rapeseed oil (15g)
- 225ml passata (Italian sieved tomatoes)
- 100g lean minced beef
- 100g lean minced pork
- 1 garlic clove
- pinch dried red chilli flakes (optional)
- 100g wholewheat spaghetti
- 1 tablespoon freshly grated Parmesan (10g)
- salt (optional) and freshly ground black pepper
Method
- Peel and finely chop the onion. Trim the celery and finely chop. Remove the seeds from the red pepper and cut the flesh into dice.
- Heat the oil in a frying pan over a medium heat and sauté the onion, celery and red pepper for about 5 minutes until lightly golden. Add the passata and simmer for a few minutes. Season with a little salt (optional) and pepper then blend with a hand blender if you prefer a smooth sauce.
- Place the minced beef and pork in a bowl and crush in the garlic clove and add the chilli flakes, if using. Season with a little salt (optional) and plenty of pepper and using your hands give everything a good mix. Using slightly wetted hands, make into 10 even-sized balls.
- Carefully add the meatballs to the sauce, then cover with a lid and simmer gently for 8-10 minutes until the meatballs are completely tender, shaking the pan occasionally to ensure they cook evenly.
- Meanwhile, plunge the spaghetti into a large pan of boiling water with a small pinch of salt (optional) and simmer for 8-10 minutes until just tender. Drain well and return to the pan and then add a few ladles of the tomato sauce to coat.
- Divide among warmed bowls and spoon the meatballs with the rest of the tomato sauce on top. Scatter over the Parmesan to serve.
