30 mins | Serves: 4
- 400g Peppercorn Extra Lean Beef Meatballs
- 1 tablespoon olive oil
- 600g good-quality tomato pasta sauce
- 400g spaghetti
- 2 tablespoons shredded basil
- 1/2 cup (40g) finely grated parmesan
1 – Heat the oil in a frypan over medium heat and cook the meatballs, turning, for 3-4 minutes until browned all over.
2 – Add the pasta sauce to the frypan, then season. Reduce the heat to low and simmer, stirring occasionally, for 5-6 minutes until slightly reduced.
3 – Meanwhile, cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain.