Thursday, January 16, 2014

Spiral Pasta With Meatballs


2 large onion, chopped
2 garlic cloves, finely chopped
1 can Prego tomato, basil & garlic sauce
1 can water
1/4 cup chopped fresh basil
1 tablespoon fresh oregano or dried oregano
1 tablespoon sugar
2 tablespoon olive oil
Salt & pepper to taste

2 slices wholemeal bread
500g minced beef
1 large egg
2 tablespoons low-fat milk
1 tablespoon olive oil
salt & pepper to taste
1 packet spiral pasta


Coat a large saucepan with olive oil and place over medium heat. Saute the onion and garlic until soft, about 5 minutes. Add to the saucepan with tomatoes sauce and water. Bring to the boil over medium-high heat. Reduce the heat to medium-low, cover and simmer, stirring often, for 30 minutes. Add the basil and oregano during the last 15 minutes.

While the sauce is simmering, process the bread into crumbs. Combine the breadcrumbs, beef mince, egg, milk and pepper with the reserved onions and mix until blended. Shape into meatballs.
Coat a frying pan with olive oil and place over medium-high heat. Cook the meatballs in batches until they are browned on all sides, about 8 minutes per batch. Drain on paper towel. Add the meatballs to the sauce. Cover and cook, stirring occasionally, 20 minutes.

Meanwhile, cook the pasta according to the packet directions. Drain the pasta.Transfer the spiral pasta to the serving dish, and top with the meatballs and the sauce.

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