Pork 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.

Meanwhile, add the pasta to your pan of boiling water and bring back to the boil. Cook until tender, 12 mins.

While the pasta 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 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.

When the meatballs are cooked, stir them through the tomato sauce. 

Once the pasta is cooked, drain in a colander, then add them to the pan of meatballs and sauce. Stir to combine.

Taste and season with salt and pepper if needed, adding a splash of water if it's a little too thick.