Spaghetti with chilli sauce & meatballs
Serves 4
Syns per serving: Original 0 ( add 6 syns if not using spghetti as HE)
Green: 5 (add 6 if not using beef as HE)
Preparation: 15 min, cooking 35 mins
Freeze: when cooked meatballs & sauce can be frozen for up to 1 month
Ingredients:
3 onions
1 level tbsp tomato puree
1/2 tsp dried chilli flakes
400g can chopped tomatoes
9 fl oz/225 ml beef stock with bovril from jar
2 garlic cloves
1 egg
1lb 2 oz / 511 g extra lean mince beef
2 tbsp freshly chopped parsley
14 oz/ 397g boiled wholemeal spaghetti
fresh basil to garnish
1. Chop 2 onions and place in pan with tomato puree, chilli flakes, tomatoes & seasoning to taste. Add beef stock, bring to boil, cover and simmer for 10 mins.
2. Chop the remaining onion, crush the garlic & beat the egg. Add to bowl with minced beef & parsley. Season & mix well together.
3. Shape the beef mixture into 20 balls and add to tomato mixture in pan. Cover & simmer for 20-25 ins, stirring occasionally.
4. To serve, divide the spaghetti & meatballs between four bowls & serve with fresh basil.
You only get 100g cooked spaghetti which is not a lot, i wil prob have extra with my syns, say 84g boiled extra for 4.5 syns. Its tasty, careful with the chilli flakes though!!