Lean meatballs & tagliatelle with tomato and basil sauce.

Served 2:

11 sps per serving

Ingredients:

120g wholewheat linguini

250g lean (5% fat) mince

1 punnet mushrooms, thinly sliced

1 onion, thinly sliced

1 carton of pasatta

A handful of chopped basil

A small handful of chopped oregano

A tsp English mustard

30g grated Parmesan

Oil spray

A really simple method:

1. In a bowl mix the mince with some pepper and half the Parmesan. Shape into balls.

2. Spray a non stick pan and cook the meatballs until brown and sealed on the outside. Remove from the pan.

3. Re-spray the pan and add the onions, add a drop of water if they start to stick, cook until reduced and soft.

4. In a bowl mix the pasatta, herbs and mustard and add to the pan with the onions.

5. Cook the linguini as per packet instructions.

6. Add the mushrooms to the pan, cook for a few minutes and then add the meatballs to heat through.

7. Drain the linguini and divide between two bowls, top with the meatballs and ragu and sprinkle with some Parmesan. Um um ummmmmmm

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