Spaghetti and meatballs
8
Points®
Total time: 55 min • Prep: 20 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
While the meatballs gently simmer in the rich tomato sauce all you need to do is cook the pasta.
Ingredients
Lean beef mince, raw
400 g
Dried oregano
1 tsp
Brown onion
1 small, finely chopped
Oil spray
1 x 3 second spray(s)
Garlic
1 clove(s), crushed
Canned diced tomatoes
400 g
Tomato pasta sauce
1½ cup(s), roasted garlic and red wine (375ml)
Mushrooms
150 g, thinly sliced
Fresh basil
¼ cup(s), finely chopped
Fresh flat-leaf parsley
2 tbs, chopped
Dry pasta
250 g, (spaghetti)
Instructions
1
Combine beef, oregano and half the onion in a medium bowl. Roll tablespoons of the mixture to make 20 meatballs.
2
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occasionally, for 3–5 minutes or until browned. Transfer to a plate.
3
Cook garlic and remaining onion in same pan, stirring, for 2 minutes or until softened. Add the tomatoes, pasta sauce and mushrooms. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes. Add meatballs. Cover and simmer for 15 minutes or until sauce is thickened slightly and meatballs are cooked through. Stir in the basil and half the parsley.
4
Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain. Serve pasta topped with meatballs and sprinkled with remaining parsley.
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