here is the finished meal.................
Pete’s Meatballs in Tomato Sauce
Serves 4
Ingredients
Knorr Herb stock pot
1 tsp dried oregano
1 onion, finely chopped
1 red pepper, sliced
1 green pepper, sliced
1 carrot, finely chopped
1 stick of celery, finely chopped
2 garlic cloves, finely chopped
6 rashers of smoked bacon, cut into strips
225g mushrooms, sliced
200mL passata
400mL chopped tomatoes
2Tbsp tomato puree (1syn)
1Tbsp sweetener
2 Sainsbury’s extra lean Cumberland sausages per person (0.5 syn per sausage)
Method
Remove the skin from the sausage and make 3 meatballs from each sausage by rolling into balls.
Fry in a frying pan sprayed with Fry Light until browned, remove from the pan and set aside.
Add Fry Light to an oven-proof pan and cook the bacon until crisp, add the celery, carrot, peppers, onion & garlic, cook until soft. Return the meatballs to the pan.
Add the tomatoes, oregano and passata, place the stock pot contents on top of the ingredients, cover with a lid, bring to the boil, add sweetener, then reduce the heat to a simmer for 30 mins, add puree.
Add the mushrooms and simmer for 10 mins, serve with pasta .