Who loves meaty pasta sauces? We do! 🙂

I use wholewheat pasta when I cook pasta as it has more fibre and a lower GI which means that it doesn’t spike your blood sugar levels as much and you feel fuller for longer. I also find that I don’t get that bloated feeling that I get with white pasta. 😀

Ingredients

• 2 tbsp olive oil
• 1 finely chopped small onion
• 1 crushed clove garlic
• Handful of mushrooms
• 4 bacon medallions
• Handful of finely chopped chorizo
• 12 meatballs (I used pre-bought Italian flavour meatballs from Aldi and they are delish)
• 600g passata
• 4 tbsp red pesto
• 1 tsp white pepper
• 2 tbsp parsley
• 2 tbsp oregano
• Handful of fresh basil or 2 tbsp dried if you don’t have fresh
• 1 tbsp worcester sauce
• Pinch of salt & pepper

Directions

1. Heat the olive oil in a non-stick pan
2. Add the onions to the oil and saute until softened
3. Add the mushrooms and cook until slightly browned
4. Pop in the garlic and stir through
5. Add the bacon and stir until cooked
6. Add the chorizo and stir until cooked
7. Add the pesto and mix well
8. Add the meatballs and stir until browned being careful not to break them up
9. Add the passata and mix through
10. Add the herbs, worcester sauce, salt and pepper and mix well
11. Leave to simmer on the hob on a low setting for approximately 2 hours or pop in a slow cooker for 4-5 hours on low or auto.
12. Cook your pasta when you are ready to eat 🙂

Enjoy 🙂

With love, Tash ❤ x