SPAGHETTI & MEATBALL NESTS

MAKES 8 PREP 20 MINS COOK 40 MINS PER SERVE 3030kj COST $$$$$ 300g spaghetti 1 tbsp olive oil 1 onion, finely chopped 3 garlic cloves, crushed 400g tomato puree 2 tbsp tomato paste 1 tbsp red-wine vinegar 500g turkey or chicken mince ½ cup dried breadcrumbs ¹ cup roughly chopped basil, plus extra leaves to serve 3 eggs 1 cup grated parmesan, plus ½ cup extra radicchio leaves, to serve

1 Preheat oven to hot, 200°C. Grease 8 x 1-cup Texas muffin pan recesses.

2 In a large saucepan of boiling, salted water, cook pasta following packet instructions until al dente. Drain well and return to pan.

3 Meanwhile, in a large frying pan, heat half oil on medium. Saute onion and garlic 4-5 mins until onion is tender. Spoon half into a large bowl and set aside to cool.

4 Stir puree, half tomato paste and vinegar into onion in pan. Bring to boil. Simmer 2 mins. Season.

5 Add mince, breadcrumbs, basil, 1 egg and remaining paste to cooled onion mixture. Season and mix well. Shape level tbsps mixture into balls.

6 In a jug, whisk remaining eggs with parmesan and add to pasta. Season and mix well. Divide pasta mixture among muffin holes, shaping into nests with indent in centre.

7 Spoon 1 tbsp tomato sauce into each nest. Push 3 meatballs into each and spoon remaining sauce over. Sprinkle with extra parmesan.

8 Bake 20-25 mins until golden brown around edges. Cool in pan 2 mins, then loosen edges with a small sharp knife to remove. Top with extra basil and serve with salad.