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Ingredients
| 1 splashes splash | Olive Oil Olive Oil | |
| 1 pieces piece | Onions Onion | |
| 2 cloves clove | Garlic Garlic | |
| 1 pieces piece | Dried Red Chilli Pepper Dried Red Chilli Pepper | |
| 1 tins tin | Chopped Tomatoes Chopped Tomatoes | |
| 1 tbsp tbsp | Sugar Sugar | |
| 1 pinches pinch | Salt Salt | |
| 200 g g | Spaghetti Spaghetti | |
| 2 pieces piece | Basil Leaves Basil Leaf | |
| 1 handfuls handful | Parmesan Parmesan | |
| 8 pieces piece | Meatballs Meatball |
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+ Create new shopping listMeatballs and Spaghetti
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Method
- Add a drizzle of olive oil to a large non-stick frying pan. Fry off the meatballs in the pan until browned and cooked through. Remove and set aside.
- Discard any excess oil or fat leftover from cooking the meatballs. Use the same pan to make your pasta sauce. Over a medium heat, gently fry the onions for ten minutes until translucent. Add the garlic and the red chilli and continue to cook for a further three minutes.
- Add the tin of tomatoes to the pan and mix well. Add the sugar and a pinch of salt and pepper. Mix well and bring to the boil, allowing to simmer for 15 minutes.
- Add the meatballs back to the sauce and simmer for a further 10 minutes, or until the meatballs are heated through.
- Meanwhile, cook your spaghetti according to the packet's instructions.
- Mix your cooked spaghetti with your meatballs and tomato sauce. Serve with a sprinkling of Parmesan cheese and some fresh basil on top.
