Beef Polpette 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.

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

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

While 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, passata, 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 so 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 peas.

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

Once the sauce has thickened, stir the cooked meatballs, pasta and cheese through the tomato sauce. Toss to coat.

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