Serves 2
1 egg (ff)
1 slice of a 400g wholemeal loaf (3 syns) or ½ Heb
1 Onion, finely chopped (s) (sff)
1tsp garlic salt
1tbsp chopped parsley
2 garlic cloves, finely chopped (sff)
30g/1 rounded tbsp. parmesan cheese, grated (1.5 syn) OR 1Hea
140g taggiatelli (ff)
250g turkey mince (s) (ff)
Salt & pepper
Ragu sauce:
1 carrot , finely chopped (s) (sff)
1 stick of celery, finely chopped (s) (sff)
1 Knorr “herb” stockpot
1 Onion, finely chopped (s) (sff)
3 garlic cloves (sff)
1tbsp dried oregano
1tbsp dried basil
410g tin of chopped tomatoes (s) (sff)
250g passata (s) (sff)
1tbsp tomato puree (s) (sff)
1tsp sweetener
In a mini food processor chop up the bread, parsley, onion, garlic, garlic salt & parmesan cheese.
In a grass bowl place the turkey mince, add the ingredients from the processor, mix well, and add the egg, salt & pepper, mix & using wet hands form 12 meatballs, place on a plate, cover, and place in a fridge for at least 1 hour. Heat a frying pan sprayed with Fry Light, cook the meatballs, 6 at a time until browned.
Make the ragu sauce by cooking the onion, garlic, carrot, celery, tomatoes, passata & sweetener, add the herbs & stockpot, simmer for 30 mins, add the meatballs or leave the ragu to reheat later, (better taste) prepare the taggiatelli as per instructions on the packet, simmer the ragu for a further 20-30 mins until the meatballs are hot, serve with a sprinkling of parsley.
Credit: Pete’s Recipe Book