TODAY’S RECIPE: Mozzarella-stuffed meatballs in tomato sauce

ONE day. of SERVES your 4 five a

Ingredients

1 tbsp olive oil

1 onion, finely chopped

3 garlic cloves, crushed 3 rosemary or oregano sprigs, leaves finely chopped 2 x 400g cans chopped tomatoes

1 tsp golden caster sugar ½ small pack flat-leaf parsley, finely chopped, plus extra to serve 50g/2oz mozzarella, drained and cut into 16 pieces 500g/1lb 2oz beef mince 375g/13oz spaghetti or other pasta, to serve 25g/1oz Parmesan shavings, to serve (optional)

Method

1 Heat oil in a medium saucepan. Add onion, garlic, rosemary or oregano and pinch of salt, cover with a lid. Cook over a low heat for ten minutes until softened. Tip in tomatoes with the caster sugar and simmer, uncovered, for 30 minutes (or longer if you have time).

2 Meanwhile, make the meatballs. Mix mince with parsley and seasoning. Divide into 16 pieces. Flatten pieces in your palm and put a piece of mozzarella in the middle. Close mince around cheese to make a meatball. Repeat with the rest.

3 Heat oven to 180c/160c fan/gas 4 and line a baking tray with baking parchment. Bake meatballs for 2025 minutes until cooked through and the mozzarella in the centre has melted.

4 Put a large pan of salted water on to boil and cook the pasta following pack instructions. Add cooked meatballs to the hot sauce, then serve with the pasta and Parmesan shavings, scattering over more chopped parsley, if you wish.