Beef Meatball & Tomato Farfalle

Boil a full kettle

Peel and grate half your red onion[s] (you'll use the rest later!)

Add your beef mince, grated onion and a generous pinch of salt and pepper to a bowl

Mix thoroughly until fully combined (clean hands is the best way!), divide the beef mixture and shape into 3 meatballs per person

Heat a large, wide-based pan (preferably non-stick with a matching lid) over a high heat with a drizzle of vegetable oil

Once hot, add the meatballs to the pan and cook for 2 min on each side or until browned

Once the meatballs have browned, transfer them to a plate and set aside (reserve the pan!), these will finish cooking in the sauce later

Peel and finely slice the remaining onion

Peel and finely chop (or grate) your garlic

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Once hot, add the sliced onion and chopped garlic with a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Cook for 3-4 min or until starting to soften

Once the onion has started to soften, add your chopped tomatoes and beef stock mix to the pan and cook for 1-2 min

Return the browned meatballs to the pan and cook, covered, for 12-15 min or until cooked through (no pink meat!) – this is your tomato sauce & beef meatballs

Add your farfalle to a pot of boiled water with a large pinch of salt, bring to the boil over a high heat and cook for 8-10 min or until cooked with a slight bite

Once done, drain the farfalle