- 1 tbsp olive oil
- ½ small onion, finely chopped
- 400g can diced tomatoes
- ¼ cup (60mL) water
- 150g beef mince
- 2 tbsp finely chopped onion, extra
- ½ small carrot, grated
- 1 tbsp finely chopped parsley Spray oil for cooking
- 1/3 cup (30g) small pasta
-
15 minsPreparation
-
30 minsCooking
-
45 minsTime total
-
Heat oil in a medium saucepan over medium heat; add onion, cook 2 minutes or until just tender; add tomatoes and water; bring to the boil; simmer 15 minutes.
-
Meanwhile, combine mince, extra onion, carrot and parsley in a small bowl; mix well; shape into nine mini meatballs; heat a medium frying pan over high heat; spray with oil; add meatballs, cook just until well browned.
-
Add meatballs to sauce; simmer a further 15 minutes. Meanwhile, cook pasta according to packet directions. Drain; serve with 3 meatballs and 1/3 of the sauce.
TIP:
- Remaining sauce and meatballs can be divided in half and frozen for later use.
- Sauce makes 3 serves; for each serve, cook 1/3 cup (30g) small pasta.
- Add ½ cup (60g) frozen peas to sauce when the meatballs are added.
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