Ingredients
| 1 tsp | Olive Oil |
| 1 | Brown onion |
| 5 cloves | Garlic |
| 100ml | Red wine |
| 2 tins | Chopped tomatoes |
| 1 tbsp | Tomato paste |
| 500g | Spaghetti |
| 1 pack | THIS™ Isn't Pork Meatballs |
| Basil & Vegan parmesan | To Garnish |
HOW TO COOK THIS™ DISH
- Finely dice onions and garlic and pan fry them in a slug of olive oil
- Once they have started to brown, pour in the red wine and continue to fry until the alcohol has burned off
- Add both tins of chopped tomatoes & the tablespoon of concentrated tomato paste and reduce
- Boil the kettle
- Salt the boiling water, then add the spaghetti and cook for 11 minutes
- In a separate pan, fry the THIS™ Isn’t Pork Meatballs in a slug of olive oil for 8 minutes.
- Once browned, add the meatballs to the tomato ragu
- Drain pasta, and separate into four bowls
- Pour a liberal helping of THIS™ Isn’t Pork Meatball ragu onto each plate
- Garnish with basil leaves & vegan parmesan
- Enjoy a Soprano level spaghetti
