OREGANO

MEATBALLS IN TOMATO SAUCE
Inspired By: Meatballs in Tomato Sauce from “The Complete Low-Fat cookbook”

Ingredients:

1 lb lean veal mince
1 onion, very finely chopped
4 cloves garlic, finely chopped
1 egg white, lightly beaten
1 cup fresh white breadcrumbs
½ cup parsley
3 Tbsp. PureSpice ® OREGANO
cooking spray
3 lb. Ripe tomatoes
2 onions, finely sliced
½ cup tomato paste
½ tsp. Sugar
11oz Penne

1. Combine the veal mince, onion, half the garlic, the egg white, breadcrumbs, 2/3 of the parsley and 1 Tbsp of OREGANO in a large bowl. Season and mix well with your hands. Shape into 36 small balls. Spray a large non-stick frying pan with oil. Cook a third of the meatballs over high heat for 4-5 minutes, turning constantly to prevent them from sticking. Remove the pan and repeat with other batches.
2. Score a cross in the base of each tomato, place in a heat proof bowl and cover with boiling water. Leave for 1 minute or until skins start to come away. Drain, plunge into a bowl of ice water, them peel away the skin, and roughly chop the flesh/
3. Lightly spray the base of a large, deep, non-stick saucepan. Add the sliced onion and remaining garlic and cook over low heat for 2-3- minutes, stirring constantly. Add 2 Tbsp. water, cover and cook gently for 5 minutes to soften the onion. Stir in the tomato and tomato paste. Cover and simmer for 10 minutes, uncover and simmer for 40 more minutes. Add the meatballs, cover and simmer for an additional 15 minutes, or until the meatballs are just cooked. Add the sugar, remaining parsley and OREGANO and season well. Cook the penne in a large pan and boiling water and drain. Serve with meatballs.