- Two tins of chopped tomatoes
- Two beef Oxo cubes
- 200g tomato purée
- Two teaspoonfuls of granular sweetener
- 300g mushrooms, roughly chopped
- One medium onion, roughly chopped
- 155g lean smoked diced bacon pieces
- 500g 5% fat beef mince
- 500g 5% fat pork mince
- Salt and pepper
- One egg
- 100ml skimmed milk
- 200ml boiling water
- Light olive oil or Frylight cooking spray
Preparation – meatballs
Place the pork and beef mince into a large mixing bowl, add your egg, the skimmed milk, salt and pepper. Mix well, then form into golf-ball size shapes and place in the fridge for 10 minutes to firm them up slightly while you make the sauce.
Preparation – sauce
Using a large casserole dish, add the chopped tomatoes, tomato purée, mushrooms, onion, diced bacon pieces and sweetener. Add salt and pepper to taste. Mix all the ingredients together and put the dish into an oven preheated to 200 degrees for 20 minutes.
Cook off the meatballs until golden all over in a frying pan coated with Frylight or a light olive oil. Add to your sauce and cook for an hour and a half to two hours – this might seem like a long time, but the sauce will reduce and become rich and sticky. Serve with rice or pasta.
This tasty recipe was provided by Adam Crump of AC Creative.
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