- 2 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 pack 12 ready-made lamb meatballs (approx 450g)
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 4 onions, finely sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 4 garlic cloves, finely sliced
- 1 tbsp finely chopped rosemary leaves, plus extra to sprinkle
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 2 x 400g cans chopped tomatoes
- 400g pasta, cooked, to serve
Heat 1 tsp oil in a large frying pan. Add the meatballs and cook, turning often, until browned. Remove from the pan.
Tip the onions into the pan with the remaining oil and a pinch of salt and cook until very soft, 10-15 mins. Add the garlic and rosemary and cook for 2 mins more.
Add the tomatoes and return meatballs to the pan. Simmer for 10 mins until the sauce has thickened and the meatballs are cooked through. Season and serve with the pasta, sprinkle with rosemary.