Spaghetti & meatballs with pasta, basil & parmesan

You just can’t beat meatballs and pasta. Rich tomato sauce with oregano, basil and a good scattering of parmesan, what could be better!

SERVES: 4 | COOK & PREP: 20 min

Ingredients

• 1 onion, diced

• Handful of basil leaves

• 50g parmesan grated

• 400g linguine

• 16 meatballs

• 2 tbsp balsamic vinegar

• 1 tsp oregano

• 1 tin tomatoes

• 2 garlic cloves, finely chopped

• 1 tbsp olive oil

• 2 tbsp tomato puree

Ingredients

1. Fill a large saucepan full of water and a pinch of salt and bring to the boil.

2. Add 1 tbsp olive oil to a large frying pan over a medium to high heat. Add the onion and fry for 5 minutes..

3. Add the garlic and meatballs to the frying pan with the onion and continually stir to brown the meatballs on all sides.

4. Add the balsamic vinegar and cook for 2 minutes more. Then add in the tomato puree and stir together for 1 minute.

5. Add the tin tomatoes to the meatballs, reduce to a simmer and cook for 10 minutes more.

6. Meanwhile add the linguine to the boiled water and reduce to a simmer for 10 - 14 minutes or per packet instructions

7. Sprinkle half the basil over the meatballs and stir into the sauce.

8. Drain the pasta and drizzle with a small dash of olive oil to stop the pasta sticking together.

9. Devide the pasta between 4 bowls and top with the meatballs and sauce. Sprinkle over the remaining chopped basil and parmesan cheese.

Then get stuck in!!