- 1 slice wholemeal bread, crusts cut off
- 3tbsp milk
- 1 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick celery, finely chopped
- 1tbsp vegetable oil
- 400g can Asda Chopped Tomatoes with Herbs
- 2tbsp Asda Tomato Purée
- 500g Butcher’s Selection Lean Turkey Mince
- 2tsp mixed herbs
- 300g Asda Penne
- 40g Asda 30% Less Fat Mature Cheddar, grated
Preheat the oven to 190C/ 170C Fan/Gas 5. Line a baking tray with baking paper.
Break the bread into small pieces and put in a bowl. Sprinkle on the milk and leave to soak for 10 mins.
Meanwhile, cook the onion, carrot and celery in the oil, stirring often, for 10 mins. Add the tomatoes, tomato purée and 4tbsp water. Bring to the boil, cover and simmer for 20 mins, stirring occasionally.
Meanwhile, mash the soaked bread with a fork and mix with the mince and herbs using your hands. Season with pepper. Shape into 16 small balls. Put on the baking tray and cook in the oven for 15-18 mins. Add to the sauce and simmer for 5 mins.
Meanwhile, add the penne to a pan of boiling water, bring back to the boil, stir once and simmer fast for 10-11 mins. Drain. Serve the pasta with the sauce and meatballs on top, sprinkled with cheese.