Serves 4

•  500g lean, fresh beef mince
• 1 onion, finely chopped
• 80g mushrooms, grated
• 1 tsp dried mixed herbs
• ———————–
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, crushed
• 4 large mushrooms, sliced
• 1 red pepper, chopped
• Large jar tomato pasta sauce
• Handful fresh basil leaves, chopped

1.  In a large bowl, combine the mince, onion, mushrooms and herbs with your hands. Season with salt and pepper, then, roll into balls and place on a plate.
2. Heat ½ the oil in a large, non-stick saucepan over a medium/high heat. Cook the meatballs in batches, turning for 5 minutes until browned. Transfer back to the plate.
3. Heat the remaining oil in the saucepan, add the onion and garlic and cook until golden and softened.
4. Add the chopped pepper and cook, stirring for 2 minutes. Add the pasta sauce and bring to the boil.
5. Return the meatballs to the sauce, reduce the heat to low and simmer, covered for 20 minutes.
6. Stir in the basil and serve with spaghetti, pasta or Gnocchi.

I don’t recommend frozen mince as it generally holds too much water to stick together.

This is a good recipe for doubling, putting in a tub and freezing for another meal, or for if there are only two of you.