Over pasta of your choice of course…

Ingredients - serves 4

Riverford Itallian meatballs
olive oil
1 can Essential chopped totatoes
2 shallots, chopped
2 cloves garlic, crushed & chopped
1 glass red wine
1 tbsp tomato purée
salt, pepper
1/2 tsp sugar

500g pasta

fresh basil leaves
Parmesan shavings

Method

1 Pre heat the oven to 180°C
Brown the Italian meatballs all over in a little olive oil and transfer to the oven for 15 minutes or until cooked through. You may prefer to cook them in the sauce but occasionally I like the two to remain distinct from each other and cook them separately.

2 Cook your pasta in plenty of salted, boiling water according to the cooking instructions.Gently sauté the onion and garlic in olive oil to soften then add the tomatoes and wine, raise the heat to cook away the wine and allow the sauce to thicken. Stir in the tomato purée, some seasoning and the sugar to taste. The sauce should take little more than 15 minutes from start to finish. Serve over meatballs and pasta with Parmesan shavings and torn basil leaves.