For a summery take on a classic meal, try this pasta and meatball recipe that the whole family can enjoy.
420g mince, choose from beef, lamb or turkey mince or if you want to make this vegetarian, use a veggie mince.
2tsp dried oregano
1 tbsp olives
1-2 tbsp sunflower oil
2tbsp redcurrant jelly
4 tbsp double cream
Pick up your mince from these producers – unless you are making this veggie of course. Get your cream here and your olives from Olives et Al. The other ingredients are all available from farmshops.
In a large bowl mix together your mince, seasoning, herbs and olives.
Shape them into 12 balls and then oil a non stick pan and cook them in batches for 15-20 minutes until cooked and any juices run clear.
Cook the pasta as usual.
Take the meatballs from the heat and keep them warm. Leave a little of the oil in a pan, add the gravy and stir in the redcurrant jelly. Bring to the boil and reduce the heat to add the cream before simmering for a few minutes. Add the meatballs back to the pan and add the pasta, making sure to coat the pasta with the sauce.