Australian Women's Weekly One Pot by AUSTRALIAN WOMEN'S WEEKLY
Author:AUSTRALIAN WOMEN'S WEEKLY
Language: eng
Format: epub
ISBN: 9780241546567
Publisher: Dorling Kindersley Ltd
g FRYING PAN g CONTENTS
âCourgettiâ and meatballs
prep + cook time 40 minutes | serves 4
Spaghetti-like strands are created from courgette in this recipe, and used instead of actual pasta, making it a great gluten-free option. If you prefer, cook the sausages whole then slice and add to the tomato mixture.
750g gluten-free beef sausages
2 garlic cloves, crushed
450g mixed baby heirloom tomatoes, halved if large
2 cups (560g) bottled tomato passata
1â4 cup (5g) coarsely chopped fresh basil
salt and freshly ground black pepper
6 medium courgette (900g) (see tip)
1â2 cup (40g) finely grated parmesan
1 Squeeze the meat from the sausages. Add the garlic; mix to combine. Roll the mixture into balls.
2 Cook the meatballs in an oiled large frying pan, over a medium-high heat, for 3 minutes or until browned all over. Add the tomatoes, passata, and half the basil; bring to the boil. Reduce the heat; simmer for 5 minutes or until the meatballs are cooked through. Season with salt and pepper.
3 Meanwhile, using a julienne peeler or spiralizer (see tip), cut the courgette into âspaghettiâ.
4 Add the courgette and half the parmesan to the sauce mixture; stir gently. Serve the âcourgettiâ and meatballs sprinkled with the remaining basil and parmesan.
tip
If you donât have a julienne peeler or a spiralizer, simply use a vegetable peeler to thinly slice the courgette lengthways into ribbons, then stack and slice into long thin strips using a large straight-bladed knife.
âCourgettiâ and meatballs
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