Slimming World Spaghetti & Meatballs

INGREDIENTS

• 500g lean beef mince (5% fat or less)
• 2 garlic cloves, crushed
• ½ red onion, very finely chopped or grated
• 1 tsp dried oregano
• 1 tbsp tomato purée
• 200g cherry tomatoes
• 400g passata
• 400g dried spaghetti
• Fresh basil leaves, to serve

METHOD

1. First, make the meatballs. Put the mince, garlic, onion, oregano and tomato purée in a bowl. Season lightly, then mash together with your hands until really well mixed. Roll into 20 balls and put them on a plate. Cover and set aside for 20 minutes to firm up.
2. When the meatballs have been standing for 10 minutes, start making the sauce. Put a large, deep, lidded non-stick frying pan over a medium-high heat. Add the tomatoes and passata, season lightly and bring to a simmer. Simmer for 10 minutes.
3. Drop in the meatballs. Stir to coat them in the sauce, then cover the pan, turn down the heat and cook gently for 10 minutes. At the same time, cook the spaghetti following the pack instructions. Drain and reserve a ladleful of the water.
4. Take the lid off the meatballs, give them a gentle stir and simmer for another 5 minutes. Add the spaghetti and reserved water and simmer for 2 minutes more. Divide the spaghetti and meatballs between 4 bowls. Scatter with the basil, and sprinkle over some grated fresh Parmesan, if you like.