Ingredients

Zafarelli Spaghetti No. 4 500g
500g 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, to serve
Freshly grated parmesan, to serve

Method

1. Bring a large pot of salted water to the boil and cook pasta according to packet directions. Reserve ½ cup pasta water.
2. Meanwhile, heat olive oil in a large frying pan over medium-high heat.
3. Add the meatballs and cook for 5-7 minutes, breaking them into small pieces with a wooden spoon as they brown.
4. Add onion and garlic and cook for 5 minutes until softened.
5. Stir in tomato paste and cook for 1 minute.
6. Add beef stock or bone broth and crushed tomatoes. Bring to a simmer, cover and cook for 10 minutes.
7.  Transfer the cooked spaghetti directly to the sauce. Toss well to combine, adding a little reserved pasta water if needed.
8. Serve immediately with cracked pepper and freshly grated Parmesan.