Spaghetti Meatballs in Tomato and Pepper Sauce

Directions

1. 1

   Combine beef mince, panko breadcrumbs, oregano, salt, pepper, garlic and chilli flakes. Add a drizzle of olive oil, lots of freshly chopped parsley, and give it a good mix.

2. 2

   Roll into equal balls and pan fry for around 8 minutes until brown. Remove and place to one side.

3. 3

   Fry off diced onion and red pepper for a few minutes before adding the garlic.

4. 4

   Mix in puree, chopped tomatoes, and fresh basil. Season with salt and pepper.

5. 5

   Blend until smooth then pour back into the pan.

6. 6

   Add parmesan, the wedge and the meatballs back in. Cover with a pan lid and cook on a medium low heat for around 15 minutes.

7. 7

   Boil the spaghetti in salted water, drain and mix through some of the sauce.

8. 8

   Add the spaghetti to a bowl, top with meatballs, more basil, more parmesan and a drizzle of chilli heat if you like a bit of heat.