Cheesy Meatball Bake with Black Pepper and Truffle Oil Spaghetti
Ingredients
- 1 tin plum tomatoes
- 1 teaspoon tomato puree
- 2 teaspoons dried oregano
- 1 handful fresh basil
- 1 pinch chilli flakes
- salt and pepper
- 1/4 teaspoon sugar
- Meatball alternative (I used linda mac)
- Fake cheese (sheese mozzarella for me)
Preparation
Chuck meatballs in the oven for 20 mins, whilst cooking
Either grate onion/carrot/celery or chuck into a food processor with grater attachment
Add onion/carrot/celery to a medium heat pan with some olive oil, simmer for 5 mins then add garlic and give it another 5 and chuck in the tomato puree, give it a good mix and cook for 2 or 3 mins
Pour plum toms into a bowl and crush with your hand, add the sugar then whack it in the pan with the veg mix
Give it a 5 or 10 min simmer
Add basil/Oregano/chilli
Take meatballs out the oven, pour sauce over the meatballs and top which which ever cheese substitute you prefer
Back in the oven at 180 for 15 odd mins until its nice and bubbling/cheese is melted
Serve with pasta and use any left overs to chuck in a baguette the next day