These have to be the best meatballs we make and are so full of flavour that a small number are sufficient to feed four over pasta.

Ingredients - serves 4 300g Italian meatballs, broken up and crumbled roughly 4 large ripe tomatoes 1 red onion, peeled, halved and sliced into thin wedges 1 sprig rosemary, leaves stripped off and roughly chopped 2 tbsp olive oil juice ½ lemon salt & pepper to taste 500g pasta

Method

1 Heat the oil in a frying pan over low/medium heat and fry off the onion and rosemary for 5 minutes to soften but not browning. Now add broken meatballs and cook for a further 5 minutes.

2 Halve the tomatoes and chop coarsely into chunks and add to the pan. Lower the heat and cook for another 8-10 minutes then adjust seasoning and add lemon juice.

3 Cook the pasta in boiling salted water for time specified on the packet, drain and toss with more olive oil and black pepper then the meatball sauce. Serve immediately with Parmesan shavings.