Beef Meatballs in Rich Tomato Sauce

Pop the meatballs onto a large baking tray.

When the oven is hot, bake on the top shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The meatballs are cooked when no longer pink in the middle.

Once boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.

When cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

While the everything cooks, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the remaining garlic and fry for 1 min. 

Stir in the dried oregano, chopped tomatoes (see ingredients for amount), red wine stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil, then reduce the heat to medium until the sauce is simmering.

Cook, stirring occasionally, until slightly thickened, 4-5 mins.

Once the sauce has thickened, add the spinach a handful at a time until wilted and piping hot, 1-2 mins.

Stir in the butter (see pantry for amount) until melted.

Once the meatballs and pasta are cooked, stir them through the tomato sauce.

Taste and season with salt and pepper if needed. Add a splash of water if the sauce is a little too thick.