Linguine & Cheesy Meatballs

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Boil a kettle

Peel and finely dice the red onion[s]

Chop the basil finely, including the stalks (save some leaves for garnish!)

Peel and finely chop (or grate) the garlic

Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a low heat

Once hot, add the diced onion with a pinch of salt and cook for 7-8 min min or until softened

Meanwhile, break the cheddar cheese into small pieces

Combine the beef mince, cheddar pieces and chopped basil in a large mixing bowl with a large pinch of both salt and pepper

Mix well with clean hands to fully combine

Divide the mixture into 10 [20] and shape into balls – these are your cheesy meatballs

Add the cheesy meatballs to an oiled baking tray

Put the tray in the oven for 12-15 min or until the meatballs are cooked through (no pink meat!)

Meanwhile, add the linguine 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

While the pasta is cooking, dissolve the beef stock mix, redcurrant jelly and red wine vinegar in 100ml [200ml] boiled water

Add the chopped garlic to the softened onion and cook for 1 min

Add the chopped tomatoes and stock to the pan, increase the heat to medium-high and cook for 4-5 min or until thickened to a ragu-like consistency