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| Almost ready to be served :D |
- an onion
- 2 cloves of garlic
- 2 tbsp olive oil
- 2 x packets of pre-formed meatballs (each containing 16 meatballs)
- one jar of tomato sauce
- tbsp tomato puree
- 5 fresh basil leaves
- 500g pasta
- pinch of salt
Method:
- Heat the oil in a wok
- Dice the onion and add to the pan
- Fry until brown and then thinly slice the garlic cloves and add
- Boil a full kettle of water
- Empty the pasta in a deep empty pan
- Once the kettle has boiled, pour over the water until just covered and another tbsp of oil to it
- leave to boil on a meduim heat
- Meanwhile, put the meatballs into the onions and garlic and fry until completely browned and golden in some parts
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| The partially cooked meatball |
10. Bring to the boil and season with a pinch of salt and pepper
11. Take the pasta off the heat and add a pinch of salt
12. Finely, cut the basil leaves and place in the meatball sauce
drain the pasta and serve
13. Turn off the meatballs and pour over the top
14. Serve
The good thing about this meal is that the meatballs stay lovely and moist and the sauce is very thick. Also, because the balls are beef, you should need to worry about them being cooked all the way through to avoid food poisoning as you do with chicken.
