Serves 4
Prep time: 20min
Cook time: 30min
700g passata
2 garlic cloves, peeled
2tbsp tomato ketchup
1tsp smoked paprika
pinch of cumin powder
salt and ground black pepper.
4 spring onions
1 courgette
1 red pepper
400g beef mince
1 x 400g tin red kidney beans
Place the passata in a large pan with the garlic, ketchup, paprika, cumin and seaoning. Bring to the boil then reduce the heat and leave to bubble gently for 10min, stirring occasionally
Slice the spring onions, and dice the courgette and pepper into bite sized pieces, set aside.
Season the mince and divide into 4, then with wet hand quickly shape each piece into 4 balls.
Add the meatballs, vegetables and the drained beans to the hot sauce and cook simmering for 20min or until the meatballs are cooked through.
Serve with steamed rice.
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