Instructions

1. 1

   Preheat oven to 180°C.

   
   

2. 2

   Peel and chop the onion and grate the peeled garlic. Mix the beef mince with half of the onion and garlic and chuck in the mustard, Worcestershire sauce, rosemary, parmesan and season.

   
   

3. 3

   Roll into golf ball sizes onto a plate, cling film and put in the fridge for at least 30 minutes if you have the time... makes it easier but isn’t essential.

   
   

4. 4

   Fry the rest of the onion in a shot of oil for a few minutes and then add the garlic. Stir for a few minutes and then add the tomato puree and red wine to reduce.

   
   

5. 5

   Tip in the chopped tomatoes, beef stock, sugar and season with salt and pepper then simmer for 20 minutes. Cook the pasta in boiling salted water until just cooked, then drain and toss in oil.

   
   

6. 6

   Take the meatballs out of the fridge and place in hot frying pan with a splash of oil to colour the outside of the meatballs. sauce.

   
   

7. 7

   Add the balls to the tomato sauce and simmer for 10 minutes. put the pasta in a large deep tray and add meatballs and

   
   

8. 8

   Rip some basil over the top and mix so that all the pasta is coated in the sauce. Sprinkle with cheddar and bake in oven until the topping is golden - approximately 20 minutes.

   
   

Ingredients

• 1 white onion
• 2 garlic cloves
• 500g beef mince
• 1 tsp dijon mustard
• 1 splash worcestershire sauce
• 1 handful rosemary
• 1 handful grated parmesan
• 1 splash olive oil
• 1 tbsp tomato puree
• 1 splash red wine, optional
• 2 tins chopped tomatoes
• 300ml beef stock
• 1 pinch sugar
• 300g fusilli pasta
• 1 handful fresh basil
• 2 handfuls cheddar cheese

Serves 4

Total time required 1 hr 10 mins

• Preparation time: 10 mins
• Cooking time: 1 hr