Rich Red Wine Meatballs with Vegetable Pasta

There is nothing better on a chilly day that a warming rich bowl of something tasty and satisfying. Try this low carb version of meatballs and pasta. I use ready made meatballs from a reputable source.

Serves 4

16 large meatballs (4 per serving) baked for about 30 minutes (180 fan oven)

Rich Red Wine Sauce

1 tbsp. butter and 1 tbsp. of garlic flavoured oil

1 red onion sliced

2 small glasses of red wine

1/2 small glass of port

1 tsp italien herbs or bouquet garni

1 beef oxo cube

salt and pepper

Fry the onion in the oil and butter until starting to caramelise, add herbs. Pour in red wine and port, oxo cube and seasoning. allow to reduce until it is starting to thicken. this will take about 30 minutes, but is well worth the wait!

Vegetable Pasta

1 good sized butternut squash peeled and spirallized

4-5 large carrots peeled and spirallized

1/2 savoy cabbage finely sliced

1 Pack of Pepperoni (or you could use bacon if you prefer)

1/3 pint of vegetable stock

salt and pepper

Place the spirallized butternut squash and carrots in the lidded wok and pour over the vegetable stock, put the lid on and allow to steam for 10 minutes. Meanwhile fry the pepperoni until beginning to crisp and add the finely sliced cabbage stir-fry for 2-3 minutes, but do not allow it to burn. Tip the cabbage into the spirallized vegetables, remove the lid and allow the remaining stock to evaporate off.

Assembly

Divide the vegetable pasta between 4 serving bowls with 4 meatballs per person. Pour over the red wine sauce and serve.

 

 

 

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