300g beef or pork meatballs
400g pappardelle or tagliatelle pasta
40g Parmesan cheese, shaved
1tsp olive oil
1 red onion, finely sliced
2 cloves garlic, finely chopped
125ml glass red wine (optional)
1tbsp red wine vinegar
2 x 400g cans chopped tomatoes
pinch of sugar
- Heat the oil in a shallow pan, add the onion and fry gently for 5–6 min until soft. Stir in the garlic and cook for a further 2 min. Increase the heat and pour in the wine (if using) and vinegar; allow to bubble for a few seconds before adding the tomatoes. Season well, add a good pinch of sugar and simmer gently for 10–15 min.
- Meanwhile, grill the meatballs for 15 min, turning occasionally, until golden brown and cooked through; add to the tomato sauce.
- Cook the pasta according to the packet instructions, drain and serve topped with the meatballs, sauce, a handful of rocket and Parmesan shavings.