Sausage meatball and tomato sauce
Dry wholemeal pasta
250 g, Rigatoni variety
Extra lean beef sausages
2 medium, finely chopped
1 individual, finely chopped
1 medium, finely chopped
2 clove(s), finely chopped
Canned diced tomatoes
- Cook pasta following packet instructions. Squeeze meat from sausage casings. Discard casings. Cut sausage meat into 2cm pieces and roughly roll into meatballs.
- Heat half the oil in a large non-stick frying pan over medium-high heat. Cook carrot, celery, onion and garlic, stirring, for 5 minutes or until softened. Transfer to a bowl.
- Heat remaining oil in same pan over medium-high heat. Cook meatballs, tossing gently, for 3–4 minutes or until browned. Return carrot mixture to pan with tomatoes and ½ cup (125ml) water. Bring to the boil. Reduce heat and simmer, uncovered, for 8–10 minutes or until sauce slightly thickens. Season with salt and pepper. Serve sprinkled with oregano.