SPAGHETTI & MEATBALLS with a red wine veggie sauce 🍷

A bowl of pasta warms your heart and hugs your soul. Here’s a take on the classic spaghetti and meatballs which is packed with some sneaky veg and red wine.

Meatballs (4 servings):

500 g of beef mince

1 small zucchini grated and squeezed

40g of fresh bread crumbs

1 small egg

Fresh parsley

s&p

Add all ingredients for meatballs into a bowl WELL and roll into small tight golf ball sized balls. Place on a lined baking tray and bake at 200C for ~10 mins. Alternatively you can use a frying pan. Store 2 serves of the meat balls away for a later date

Red wine pasta Sauce (for 2):

1/2 red capsicum

1 zucchini

2 small tomatoes

1 tsp of oregano

1 tsp of basil

A huge splash of red wine - measure with your heart

1 cup of passata - tomato puree

1/2 veggie stock cube

1 tsp of crushed chili

125g of pasta of choice

1. Boil a medium pot of water and cook your pasta according to package instructions

2. Chop the capsicum, zucchini, and tomato into small cubs

3. In a medium-hot pan add a generous splash of olive oil, add veg and sautée

4. Added wine, oregano, basil, veggie stock cube, chili and passata. Bring to a simmer for at least 5 mins

5. Add 2 serves of meatballs to the sauce and all to simmer for an additional 5 mins

6. Serve up with pasta and parmesan