Low Tomato Bolognese Sauce with Meatballs
- Preparation time: 10 minutes
- Cooking time: 1 hour 10 minutes
- Makes: 4 portions
Ingredients
- 1 tbsp. oil
- 400g minced beef
- ½ large onion, chopped
- ½ tsp ground nutmeg
- 1 carrot, chopped
- 1 celery stick, finely chopped
- 1 garlic clove, finely chopped
- 1 reduced salt chicken or beef stock cube with 200ml water
- 100ml passata
- 10g fresh basil
Method
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Preheat the oven to 180ºC / 160ºC Fan / 350ºF / Gas mark 4.
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Divide the 400g of minced beef into 16 evenly sized meatballs and roll them into shape. Then put the meatballs onto a baking tray.
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Cook the meatballs in the oven for 20 minutes.
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Heat the oil in a pan and fry the onions, carrots and celery for 5 minutes. Add the garlic and fry for a further minute.
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Add the stock, passata, basil and nutmeg and season to taste with salt and pepper.
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Simmer on a low heat for about an hour. Put the lid of the pan slightly ajar to let out the steam.
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Add the sauce to the cooked meatballs. Serve with pasta and garlic bread.
This recipe is taken from the Kidney Friendly Cookbook produced by Dietitians and Dietetic Support Workers at a Paediatric Renal Unit in the UK. Please check with your Dietitian or Doctor that this recipe is suitable for you.
| Nutrient | per portion |
|---|---|
| Calories | 280 kcal |
| Protein | 20.9 g |
| Potassium | 455 mg 11.4 mmol |
| Phosphorus | 176 mg 5.6 mmol |
| Sodium | 397 mg 17.1 mmol |
