For the meatballs

• 400g 5% fat beef mince
• 1 egg, beaten
• 50g dried breadcrumbs
• Handful of fresh leaf parsley, finely chopped – keeping some aside to garnish
• 2 large garlic cloves, peeled and finely chopped or 2 heaped tbsp of garlic paste
• Salt and freshly ground black pepper
• 1-2 tsp oil to fry the meatballs

For the sauce

• 1 medium onion, finely chopped
• 4 garlic cloves, peeled and finely chopped or 4 heaped tbsp of garlic paste
• 3 tbsp tomato purée
• Pinch of dry chilli flakes
• Kallo Organic Chicken Stock Pot
• 2 x 400g tins of chopped tomatoes
• 1 tbsp balsamic vinegar

To serve

• 350g dry spaghetti or use fresh lightly boiled according to pack instructions

Serving suggestion

• Sprinkle with 1- 2 tbsp finely grated parmesan cheese
• Black olives, pitted and drained
• Capers

1. For the sauce, add a tbsp of oil to a large frying pan and gently fry the onion & garlic for 6-8 minutes until it is soft.
2. Add the tomato puree, pinch of chilli flakes and garlic and stir together for 1 minute. Next stir in the remaining sauce ingredients, Kallo Organic Beef Stock Pot, chopped tomatoes and Balsamic vinegar.  Lightly simmer for 15-20 minutes.
3. In a large bowl add the beef mince, egg, breadcrumbs, fresh chopped parsley, garlic & salt and freshly ground black pepper. Mix very well, then divide into 14 equal-size meat balls.
4. Heat the oil in a separate frying pan over a medium-high heat and fry the meatballs for about 8 minutes until cooked throughout and piping hot. Add the cooked meatballs to the tomato pasta sauce.
5. Whilst the meatballs are gently frying, boil the spaghetti in boiling salted water according to the instructions on pack, then drain, and add to the pasta sauce along with the cooked meatballs.  Season to taste with salt and freshly ground black pepper.
6. To serve, divide the between 4 bowls and garnish with fresh parsley & parmesan.  Sprinkle with black olives and capers to give a great added taste.