Ingredients

• 200g/7oz beef mince
• ½ tsp thyme
• 2 spring onions
• finely chopped
• salt and freshly ground black pepper
• 2 tbsp olive oil
• for frying
• 1 tbsp extra virgin olive oil
• 2 garlic cloves
• thinly sliced
• pinch dried chilli flakes (or more if you like spicy food)
• 400g tin cherry tomatoes or chopped tomatoes
• 5 basil leaves
• shredded (optional)
• 200g/7oz fresh tagliatelle
• cooked according to packet instructions
• freshly grated Parmesan

Directions

• For the meatballs
• put all of the meatball ingredients
• apart from the oil
• in a bowl. Season with salt and pepper
• then use your hands to thoroughly mix everything together. Divide the mixture into 10 evenly sized pieces and roll each piece into a ball
• then flatten slightly so they will cook more quickly.
• Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes
• turning once or twice
• or until golden-brown on both sides and cooked through.
• For the sauce
• heat the olive oil in a saucepan over a medium heat
• add the garlic and chilli and fry for 1 minute. Tip in the tomatoes
• increase the heat to high
• and simmer for 5 minutes to reduce slightly then season with salt and pepper. Stir in the basil leaves
• reserving a little for garnish.
• To serve
• spoon the hot tagliatelle into a wide bowl
• put the meatballs on top
• pour over the tomato sauce
• scatter with Parmesan and garnish with a little basil.