Serves:

Serves: 4

Ingredients

2 Onions

Extra Lean Mince Beef 500g

1 Medium Carrot

4 Garlic Cloves

1 Red Pepper

Oregano

Sea Salt to Season

Pepper to Season

Sprinkle Dried Chillies

1 can of Tomatoes

Tabasco Sauce

Water

Pasta

Allergens and properties

Contains gluten

May contain egg

Method

1. To make the meatballs, dice 1 onion small, crush 2 garlic cloves, chop the red pepper finely, and grate the carrot. 

2. Put the mince meat in a large bowl and add the onions, garlic, peppers, carrots. Season with salt and pepper. Mix all the ingredients together with your hands. Then roll the mixture into lots of small meat balls, around the size of a 2p piece. Put the meat balls in the fridge for 20 minutes.

3. Pour a drizzle of oil in a large non-stick frying pan, fry the meatballs for 5 minutes over a medium heat, keep turning the meatballs in the pan until browned, then transfer them to a plate.

4. To make the sauce, dice the onion, and crush the remaining 2 cloves of garlic. Add a drizzle of olive oil to the frying pan, then add the onions. Fry until lightly browned then add the garlic and dried chillies, tin of tomatoes and a few drops of tabasco sauce, mix together. Bring to the boil then simmer for 10 minutes.

5. Place the pasta in a pan of boiling hot water (follow the cooking instructions on the pasta bag). 

6. Add the meatballs to the sauce and cook for another 10 minutes, stirring occasionally. Add some more water if it reduces too much.

7. Drain the water from the pasta and add the pasta to the meatballs. Serve hot with portions of cooked vegetables to get some extra fibre and nutrients. 

Nutrient breakdown per 100g