|300g||Cook Italia Fusilli|
|400g||Meatballs, fresh, frozen or home-made|
|1 tablespoon||Olive Oil|
|1||Medium Onion, chopped|
|2||Garlic Cloves, crushed|
|2 cans||Cook Italia Chopped Tomatoes|
|1 tablespoon||Cook Italia Tomato Purée|
|300ml||Beef Stock, or a stock cube in 300ml hot water|
|2 teaspoons||Mixed Dried Herbs such as Oregano & Basil|
|A pinch||Salt and Black Pepper|
|100g||Cheddar Cheese, grated|
|2 tablespoons||Cook Italia Grated Hard Cheese|
First cook the Meatballs: preheat the oven to 180OC, 160OC fan, gas mark 4. Place the meatballs in an ovenproof dish on the middle shelf for about 20 minutes.
Then make the Sauce whilst the meatballs are browning:
Warm the Olive Oil in a large pan on a medium heat, and then add the onion and garlic. Cook for about 5 minutes, stirring occasionally, until softened but not burnt.
Add the Chopped Tomatoes, Tomato Purée and beef stock, sugar and herbs with a pinch of salt and pepper.
Bring it to a boil, then reduce the heat slightly, cover with a lid and let it simmer gently whilst you cook the Pasta.
Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes. When it is how you like it – ‘al dente’, or slightly softer – drain the Pasta.
Remove the meatballs from the oven (but leave the oven on) and drain off the fat. Add the meatballs to the Tomato sauce, and stir together, gently.
Place the drained Pasta in an ovenproof dish, add the meatball sauce and stir. Sprinkle with the grated cheddar and Grated Italian Cheese.
Bake in the hot oven for 15 to 20 minutes until the topping is golden, then serve and feel the shared warmth of a delicious meal whatever the weather.