Veal Mince (Frozen)

Serving Size100 g
per serve% RI*
Energy858 kj10%
205 kcal
Fat14.00g20%
Saturated Fat7.000g35%
Carbohydrates0.00g0%
Sugar0.00g0%
Fibre0.0g
Protein19.60g39%
Salt0.00g0%
* Reference intake of an average adult (8400 kJ / 2000 kcal)

Ingredients
For the tomato sauce
1 shallot, finely chopped
2 garlic cloves
1 red chilli
800g/1lb 12oz baby plum tomatoes
1 rosemary sprig
olive oil, for drizzling
200g/7oz passata
1 bunch of basil, shredded
salt and freshly ground black pepper
For the meatballs
250g/9oz veal mince
100g/3½oz freshly grated Parmesan
250g/9oz ricotta
1 free-range egg
olive oil, for frying
For the spaghetti
400g/14oz dried spaghetti
To serve
50g/1¾oz freshly grated Parmesan

Method

Preheat the oven to 200C/180C Fan/Gas 6.

To make the tomato sauce, toss all the ingredients, apart from the passata and basil, together in a roasting tin, season with salt and pepper and drizzle with some olive oil. Roast for 20–30 minutes, or until soft and blistered.

Transfer to a mouli and mince into a pan. (Alternatively, blitz in a food processor or blender and pass through a sieve into the pan.) Add some passata if it’s a little thick, bring to a simmer, then stir through the basil.

To make the meatballs, mix the veal, Parmesan, ricotta and egg together. Season and roll into balls.

Heat some olive oil in a frying pan and brown all over. Transfer to the sauce and cook for 8–10 minutes, or until cooked through.

Cook the spaghetti according to the packet instructions. Drain, then toss with the meatballs. Serve in bowls sprinkled with Parmesan.