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Serves 8
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- Heat half of the oil in a large pot over a medium heat. Add the grated vegetables, half of the garlic and some seasoning and cook for 10-12 minutes, stirring occasionally, until beginning to brown.
- Add the tomatoes and the oregano into the pot. Simmer for 35-40 minutes, stirring occasionally, until the sauce has thickened.
- In a large bowl, gently combine the beef, breadcrumbs, eggs, Parmesan, the remaining garlic and some salt and pepper. Gently shape into 32 meatballs.
- Heat the remaining oil in a large pan over a medium-high heat. Working in batches, brown the meatballs on all sides. Add to the sauce and simmer for 8-10 minutes.
- Cool to room temperature, then place the meatballs with their sauce into a freezer-safe container and freeze.
- Defrost the night before serving. To reheat, run the container under warm water until the frozen sauce slides out. Transfer to a large pan and cook, covered, over a medium-low heat for 12-15 minutes, stirring occasionally, until heated through.
- Cook the pasta according to the package instructions. Top with the meatballs, sauce and additional Parmesan to serve.
Note: Rigatoni can be used as an alternative to Penne, if you wish.
Nutrition Facts
Per Serving 595kcals, 18.5g fat (5g saturated), 58.2g carbs, 8.8g sugars, 48.9g protein, 3.6g fibre, 0.234g sodium
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