- 500g lean, fresh beef mince
- 1 onion, finely chopped
- 80g mushrooms, grated
- 1 tsp dried mixed herbs
- 2 tbsp olive oil
- 1 onion, chopped
- 3 garlic cloves, crushed
- 4 large mushrooms, sliced
- 1 red pepper, chopped
- Large jar tomato pasta sauce
- Handful fresh basil leaves, chopped
- In a large bowl, combine the mince, onion, mushrooms and herbs with your hands. Season with salt and pepper, then, roll into balls and place on a plate.
- Heat ½ the oil in a large, non-stick saucepan over a medium/high heat. Cook the meatballs in batches, turning for 5 minutes until browned. Transfer back to the plate.
- Heat the remaining oil in the saucepan, add the onion and garlic and cook until golden and softened.
- Add the chopped pepper and cook, stirring for 2 minutes. Add the pasta sauce and bring to the boil.
- Return the meatballs to the sauce, reduce the heat to low and simmer, covered for 20 minutes.
- Stir in the basil and serve with spaghetti, pasta or Gnocchi.
I don’t recommend frozen mince as it generally holds too much water to stick together.
This is a good recipe for doubling, putting in a tub and freezing for another meal, or for if there are only two of you.