Recipe Laura Bakhtiarian | Photos Naomi Giatas
Big flavour, little effort!
Time 2 hours 30 minutes
Serves 4-6
Ingredients
- 500g tomato passata sauce
- 1 brown onion, diced
- 1 tbsp fresh basil, chopped (plus extra for serving)
- 1 tbsp minced garlic
- 1 pinch of black pepper
- 100g chargrilled red capsicum, sliced
- 1 packet of The Little Meat Co. Beef and Pork Meatballs
- 500g pasta, shape of your choice
- Parmesan cheese, grated (optional)
Method
- In a large heavy-based pot or deep pan, heat a drizzle of olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Add the chargrilled capsicum, passata sauce, fresh basil and a pinch of black pepper to the pan. Stir well and bring the sauce to a gentle simmer.
- Nestle the raw meatballs directly into the sauce. Make sure they’re covered in sauce and don’t stir too much (so they hold their shape at first). Cover with a lid and reduce the heat to low. Simmer gently for 2 hours, stirring occasionally. The meatballs will become tender and infuse the sauce with their rich flavor. Tip: add a splash of water if the sauce thickens too much.
- 20 minutes before serving, bring a pot of salted water to the boil and cook pasta according to packet directions. Drain and set aside.
- Spoon pasta into bowls, top with meatballs and a generous ladle of sauce. Garnish with fresh basil and grated parmesan, and serve.
We used: The Little Meat Co. Beef and Pork Meatballs
Foodland has made mealtimes even easier (and tastier!) with their new premium range, The Little Meat Co. Their Beef and Pork Meatballs are set to become a family favourite, packed with flavour and made from quality ingredients you can trust. Perfect for busy weeknights, these meatballs are versatile, delicious and proof that quick meals don’t have to compromise on taste or quality.
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