Another creation from the GLUTENFREEGLOBAL x BARILLA giveaway. A hearty dish that pairs perfectly with pasta, or can be enjoyed on its own.
Ingredients Ragu 1 teaspoon extra-virgin olive oil 1 teaspoon minced garlic 1 jar Barilla Basilico sauce 1 cup spinach leaves basil leaves, roughly chopped, plus extra to garnish Meatballs 1 carrot, chopped into small chunks 1/2 red capsicum, chopped into small chunks 1/2 zucchini, chopped into small chunks 1 teaspoon minced garlic small handful of parsley salt and pepper 1 egg 2 slices day-old gluten free bread 500 grams lean mince beef 1 teaspoon olive oil Method Heat the oil in a medium-sized pan over a medium heat then add the garlic. Saute until translucent then add the remaining ingredients. Simmer for 30 to 35 minutes, stirring occasionally. Meanwhile, prepare the meatballs. Place all of the ingredients, aside from the mince and oil, into a food processor and blitz until finely chopped. Add the mince and continue to blend until combined. Tip the mixture into a large bowl and roll into individual balls. The mixture should make around 30 small meatballs or 24 bigger ones. Heat the oil in a large non-stick saucepan and add one-third of the meatballs. Cook for ten minutes, turning the meatballs so they are cooked through evenly. Remove from the pan and place on kitchen towel. Repeat the process with the remaining meatballs. Add the meatballs to the ragu and stir well. Serve with Barilla gluten free pasta or enjoy as is.