For a summery take on a classic meal, try this pasta and meatball recipe that the whole family can enjoy.
Ingredients:
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
600ml gravy
2tbsp redcurrant jelly
4 tbsp double cream
375g pasta
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.
Method:
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.
