SPAGHETTI AND MEATBALLS

Ingredients: 350 g beef, minced 55g (1/2 cup) fresh breadcrumbs 15 ml (1 tbs) Robertsons parsley 2 ½ ml (½ tsp) Robertsons thyme Robertsons ground black pepper to taste 30 ml Flora oil 15 ml flour 400g tomatoes, chopped 30 ml Worcestershire sauce 150 ml water 350g whole wheat spaghetti 1 green pepper, seeds removed and finely chopped handful torn fresh basil leaves Preparation: 1. In a large bowl, mix together the mince, breadcrumbs, parsley, thyme and black pepper. Shape the mixture into small balls. 2. Heat the Flora oil in a pan. Add the flour and cook for 1 minute stirring continuously. Remove from the heat and gradually stir in the tomatoes, water and Worcestershire sauce. Cook until the sauce comes to the boil and thickens slightly, stirring continuously. 3. Reduce the heat to a simmer and add the meatballs, spooning the sauce over them. Cover and simmer gently for about 15minutes, stirring occasionally or until the meatballs are cooked through. 4. Meanwhile, cook the spaghetti following the packet instructions, adding the green pepper for the final 2 -3 minutes and drain. 5. Serve the spaghetti topped with the meatballs and sauce

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