Switch your regular spaghetti to a wholewheat variety – it’s a simple healthy change that can help keep your blood pressure under control. Pork fillet is low in saturated fat –so it’s a great alternative to regular beef mince.
SERVES 4 PREP 25 MINS
COOK 25 MINS
750g lean pork fillet
50g wholemeal breadcrumbs
2 onions, chopped
3 garlic cloves, crushed
2 chillies, deseeded and finely chopped
4tbsp basil, chopped, plus extra leaves to finish
2tbsp parsley, chopped
4tbsp skimmed milk
1 egg, lightly beaten
2tbsp olive oil
400g can cherry tomatoes
500g carton passatta
1tbsp sundried tomato paste
350g wholewheat spaghetti
1 Heat oven to 200C, Gas 6. Put the pork into a blender and whiz together until ground down. Add 1 onion, 2 garlic cloves, half the chilli, basil, parsley, milk, egg and black pepper. Whiz together to combine.
2 Use damp hands to shape meaty mixture into meatballs. Line a roasting tin with non-stick Teflon sheet and put meatballs on this. Drizzle with 1tbsp olive oil. Roast for 25 mins.
3 Heat remaining oil in a pan, fry 1 onion for a few mins, to soften, add the garlic, chilli, basil, parsley, canned tomatoes, passatta and sundried tomato paste. Simmer for 10 mins.
4 Cook spaghetti in boiling salted water according to pack instructions. Drain spaghetti.
5 Serve meatballs on top of spaghetti with tomato sauce drizzled over. (Alternatively mix everything together).