You can’t beat a comforting bowl of spaghetti and meatballs, and this version is quick, simple and super healthy too.
- 300g Helen Browning’s organic pork meatballs (plain or seasoned)
- 250g spaghetti
- grated cheese
- chives (optional)
For the sauce
- 1 tbsp olive oil
- 1 onion, finely chopped
- 400g can chopped tomato
- 3 roasted red peppers (from a jar), roughly chopped
Heat the oil in a medium saucepan and add the onion. Cook for 2-3 mins, until softened, then tip in the tomatoes and half a can of water. Stir in the peppers along with some salt and pepper. Partially cover and simmer for 15 mins.
Heat the oil in a large non-stick frying pan and add the meatballs. Cook for 5-6 mins, stirring occasionally until they are browned all over. Set aside and keep warm.
Using a hand-held blender, whizz the tomato sauce until smooth. Carefully add the meatballs to the sauce and simmer for 5 mins, until cooked through. Meanwhile, cook the spaghetti following pack instructions, drain, then divide between serving plates. Top with the meatballs and sauce, serve with grated cheese and chopped chives.