ITALIAN MEATBALLS WITH TOMATO AND ROASTE GARLIC SAUCE

INGREDIENTS:

• 500g minced beef
• 100g wholemeal breadcrumbs
• 2 eggs, beaten
• 1 jar Pesto Rosso
• 500g spaghetti
• 1 jar Saclà Tomato & Roasted Garlic Pasta Sauce

METHOD:

• First mix together the minced beef, breadcrumbs, eggs, Sacla’ Sun-dried Tomato Pesto and chopped parsley
• Heat 1 tbsp of oil in a saucepan and cook the onion for 5 minutes until soft
• Allow to cool before adding it to the mince mixture
• Make up 15 small meatballs
• Next, heat up the oil in a frying pan over a medium heat and cook the meatballs for 20 minutes until they are brown and cooked through
• In a large pan of boiling, salted water cook the pasta to your liking
• Drain, return to the pan and stir in Saclà Cherry Tomato Napoletana Sauce and cook until the sauce is heated through
• Finally, lay the meatballs on the bed of spaghetti and sauce
• Garnish them with parsley