Recipe

Looking for the ultimate comfort food? Look no further than this gorgeous meatball ragu.

Serves: 4 people   |   Prep time: 15 minutes   |   Cooking time: 30 minutes

Italian   |   Main   |   Gluten Free

  

Ingredients

• 1 x 340g pack Specially Selected Mini Meatballs
• 1 x 400g tin chopped Tomatoes
• 1 medium Red Onion
• 2 cloves Garlic
• 50ml Olive Oil
• 2 tsp Paprika
• 2 tsp Oregano
• 1 Beef Stock Pot
• 200ml Red Wine or Water
• Sea Salt and Black Pepper

  

Method

1. Peel and finely chop the onion and peel and mince the garlic cloves. Sauté them together in 25ml olive oil in a saucepan on a low heat until softened.
2. Add the tinned tomatoes, beef stock pot, paprika, oregano and wine or water. Season with some salt and pepper and bring to the boil.
3. Then, turn down the heat and simmer for 20 minutes.
4. Next, sauté the meatballs in a frying pan with the remaining olive oil until browned.
5. Drain them from the oil, add to the tomato sauce and cook a further 5 minutes.
6. Serve on a bed of spaghetti (to make it gluten free, use gluten free spaghetti) with some fresh basil leaves and grated Parmesan cheese.