MEATBALLS IN ROSEMARY PAPRIKA SAUCE Preparation time: 15 minutes | Cooking time: 45 minutes 250g lean minced beef 1/2 cup stale breadcrumbs 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 egg white 1 teaspoon Worcestershire sauce 1 teaspoon oil 250g tagliatelle pasta ROSEMARY PAPRIKA SAUCE 410g can no-salt-added tomatoes 1 cup water 2 tablespoons dry red wine 1 medium brown onion, chopped finely 1/2 teaspoon Worcestershire sauce 1 teaspoon paprika 3 sprigs rosemary

Combine mince, breadcrumbs, parsley, chives, egg white and sauce in large bowl. Shape mixture into small meatballs.

Heat oil in medium nonstick saucepan; cook meatballs until well browned all over and cooked through. Drain on absorbent paper.

Cook pasta in large saucepan of boiling water until tender; drain.

Add meatballs to sauce; mix well. Stir until heated through. Serve with pasta, and a crisp green leaf salad, if desired.

ROSEMARY PAPRIKA SAUCE
Combine undrained crushed tomatoes with remaining ingredients in medium saucepan; bring to boil. Simmer, uncovered, for about 20 minutes or until thickened slightly. Remove and discard rosemary sprigs.

Serves 2.

Per serving: 14.5g fat; 880 calories.

STORE: Recipe can be made a day ahead and refrigerated, covered, or frozen. Cook pasta close to serving.

The Healthy Heart Cookbook, The Australian Women's Weekly Cookbooks