Ingredients
9 total- 1 tbsp olive oil
- 600g Picard Organic Ratatouille
- 1 tsp dried oregano
- 1 tbsp tomato purée
- 1 (425g) tin pumpkin purée
- 600ml passata with soffritto
- 2 (240g) packs 24 mini beef meatballs
- 500g capellini
- 30g parmesan, grated (optional)
Method
4 stepsStep 1
Heat the olive oil in a large pan over a high heat and fry the ratatouille with the oregano for 5 mins, stirring, until defrosted.
Step 2
Add the tomato purée and pumpkin purée, followed by the passata; fill the empty passata bottle to one-third with water and add to the pan. Season. Bring to the boil and bubble on high for 10 mins.
Step 3
Remove from the heat and blitz the sauce with a stick blender until smooth. Return to the heat, drop in the meatballs and simmer for 5 mins or until cooked.
Step 4
Meanwhile, cook the capellini to pack instructions; drain and serve with the meatballs and grated parmesan (if using).