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Ingredients

Meatball

  • 350 g lean minced beef
  • 50 g white breadcrumbs
  • 1 tbsp thyme, chopped
  • 50 g Parmesan, grated
  • ½ apple, peeled and grated

Sauce

  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 2 x 400 g tin chopped tomatoes
  • 1 tbsp sun-dried tomato paste
  • a dash of sugar
  • 200 g fusilli pasta
  • 50 g Cheddar cheese, grated
  • 2 tbsp basil, chopped

Method

  1. Measure all of the meatballs ingredients into a food processor. Whiz until combined, then shape into 25 balls. Chill in the fridge while you make the sauce.
  2. Heat the oil in a saucepan. Add the onion and garlic and fry until just soft.
  3. Add the tomatoes, paste and sugar. Season and bring up to the boil. Then cover and simmer for 10 minutes.
  4. Heat a frying pan until hot and add 1 tbsp of oil. Fry the meatballs until lightly golden on all sides. Add to the sauce, cover and simmer for 10 minutes.
  5. Cook the pasta in boiling salted water until al dente. Drain, then add to the meatballs.
  6. Add the basil and spoon into a shallow dish. Sprinkle with cheese.
  7. Put under a hot grill for 5 minutes until bubbling and the cheese has melted.
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