Serves 2<\/p>\n
Ingredients<\/strong><\/p>\n 1 egg (p) Ragu sauce<\/p>\n 1 carrot , finely chopped (s) Method<\/strong><\/p>\n In a mini food processor chop up the bread, parsley, onion, garlic, garlic salt & parmesan cheese.
\n1 slice of a 400g wholemeal loaf (3 syns) or \u00bd Heb
\n1 Onion, finely chopped (s)
\n1tsp garlic salt
\n1tbsp chopped parsley
\n2 garlic cloves, finely chopped (s)
\n30g\/1 rounded tbsp. parmesan cheese, grated (1.5 syn) OR 1Hea
\n140g taggiatelli
\n250g turkey mince (p)
\nSalt & pepper<\/p>\n
\n1 stick of celery, finely chopped (s)
\n1 Knorr \u201cherb\u201d stockpot
\n1Onion, finely chopped (s)
\n3 garlic cloves (s)
\n1tbsp dried oregano
\n1tbsp dried basil
\n410g tin of chopped tomatoes (s)
\n250g passata (s)
\n1tbsp tomato puree (s)
\n1tsp sweetener<\/p>\n
\nIn 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.
\nMake 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.<\/p>\n