WW 7pt
serves 4
400g lean beef mionce
1 tsp dried oregano
1 small brown onion, finely chopped
1 garlic clove, crushed
400g can diced tomatoes
1 1/2 cup tomato pasta sauce with roasted garlic & red wine
150g button mushrooms, thinly sliced
1/4 cup finely chopped fresh basil
2 tbs finely chopped fresh flat-leaf parsley
250g dried spaghetti
Combine beef, oregano and half the onion in a medium bowl.Roll tablespoons of the mixture to make 20 meatballs.
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook meatballs, turning occassionally, for 3-5 minutes or until browned. Transfer to plate.
Cook garlic and remaining onion in same pan, stirring, for 2 minutes or until softened. Add the tomaotes, pasta sauce and mushrooms. Bring to the boil. Reduce heat and simmer, uncovered, for 10mins. Add meatballs. Covver and simmer for 15 mins or until sauce is thickened slightly ad meatballs cooked through. Stir in the basil and half the parsely.
Meanwhile, cook pasta in a large saucepan of boiling water following packet instructions or until just tender. Drain. Serve with pasta topped with meatballs and sprinkled with remaining parsley.
Suggestion:
serve with a side salad
