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Low Tomato Bolognese Sauce with Meatballs

Low Tomato Bolognese Sauce with Meatballs
  • Preparation time: 10 minutes
  • Cooking time: 1 hour 10 minutes
  • Makes: 4 portions


  • 1 tbsp. oil
  • 400g minced beef
  • ½ large onion, chopped
  • ½ tsp ground nutmeg
  • 1 carrot, chopped
  • 1 celery stick, finely chopped
  • 1 garlic clove, finely chopped
  • 1 reduced salt chicken or beef stock cube with 200ml water
  • 100ml passata
  • 10g fresh basil
Watch the video
Follow along with this recipe alongside chef Neil


  1. Preheat the oven to 180ºC / 160ºC Fan / 350ºF / Gas mark 4.

  2. Divide the 400g of minced beef into 16 evenly sized meatballs and roll them into shape. Then put the meatballs onto a baking tray.

  3. Cook the meatballs in the oven for 20 minutes.

  4. Heat the oil in a pan and fry the onions, carrots and celery for 5 minutes. Add the garlic and fry for a further minute.

  5. Add the stock, passata, basil and nutmeg and season to taste with salt and pepper.

  6. Simmer on a low heat for about an hour. Put the lid of the pan slightly ajar to let out the steam.

  7. Add the sauce to the cooked meatballs. Serve with pasta and garlic bread.



    This recipe is taken from the Kidney Friendly Cookbook produced by Dietitians and Dietetic Support Workers at a Paediatric Renal Unit in the UK. Please check with your Dietitian or Doctor that this recipe is suitable for you.

Nutritional Information
Nutrient per portion
Calories 280 kcal
Protein 20.9 g
Potassium 455 mg
11.4 mmol
Phosphorus 176 mg
5.6 mmol
Sodium 397 mg
17.1 mmol