Ingredients

500g Zafarelli Spaghetti

500g premade beef or pork meatballs

2 tbsp olive oil

1 brown onion, diced

1 clove garlic, crushed

2 tbsp tomato paste

1 cup beef stock or bone broth

400g tin crushed tomatoes

Cracked pepper and freshly grated Parmesan, to serve

Method

1. Bring a large pot of salted water to a boil.
2. In a large frying pan, heat the olive oil over medium-high heat. Add the meatballs and fry them off, using a wooden spoon to break them apart into smaller chunks as they brown. This releases all the pre-seasoned herbs and spices directly into your pan.
3. Once the meat is browned and crumbled, add the garlic and onion. Sauté for another 5 minutes until the onion is soft.
4. Stir in the tomato paste and cook for 1 minute to caramelise.
5. Pour in the beef stock (or bone broth) and the tinned crushed tomatoes. Cover with a lid and simmer on medium heat for 10 minutes.
6. While the sauce simmers, add the Spaghetti to the boiling water and stir well.
7. When the spaghetti is al dente, use tongs to transfer it directly into the sauce. Toss well to combine, adding a splash of pasta water to make the sauce silky and glossy.
8. Serve immediately with cracked pepper and plenty of freshly grated Parmesan.