| Servings | serves |
Ingredients
- 600 grams Beef Mince
- 1 Carrot grated
- 1 clove Garlic Cloves crushed
- 50 grams Basil Pesto
- 1 Onion thinly sliced
- 250 grams Mushrooms sliced
- 1 Red Capsicum sliced
- 165 grams Brown Onion Gravy
- 2 cups Beef Stock
- 400 grams Tomatoes Diced
- 2 tablespoons Parsley chopped
- 2 teaspoons Cornflour
- Spaghetti to serve
Ingredients
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Instructions
- Combine mince, carrot, garlic and pesto in large bowl. Roll tablespoons of mixture into balls.
- Spray large non-stick frying pan with cooking oil. Cook onion until soft. Add mushrooms and capsicum. Cook 2 minutes. Stir in gravy, stock and tomatoes. Bring to boil. Add meatballs. Simmer, covered, 10 minutes or until meatballs are cooked through.
- Stir in parsley and blended cornflour and water. Boil until sauce thickens. Serve meatballs and sauce on cooked San Remo Spaghetti.
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