Meatballs:

• 250g beef mince
• 60g fresh chopped thyme
• 3 cloves chopped garlic
• 1 egg
• ½ tsp salt

Pasta Sauce:

• 1 onion, finely diced
• 1 carrot, finely diced
• 1 red capsicum, finely diced
• 4 cloves garlic, chopped
• Splash white wine (optional)
• 1x 425g can chopped tomatoes
• 1 large handful of torn basil leaves
• Zest of 1 lemon
• 1 packet of Pappardelle Pasta

Instructions

1. Preheat oven to 200c.
2. Mix all meatball ingredients together, allow to set in the fridge for 5 minutes.
3. Roll into desired size balls, place in a tray and cook at 200c for 7 minutes (this will keep the meatballs shape when stirred into the sauce).
4. Remove from oven and place to one side.
5. In a saucepan sauté the onions, carrot, capsicum and garlic until brown, deglaze the pan with white wine and add chopped tomatoes.
6. Season with salt to taste and simmer until desired consistency is reached.
7. Cook Pappardelle pasta as per packet instructions and when ready toss a splash of olive oil and sprinkle of salt.
8. Place meatballs into the pasta sauce ensuring all of the meatball is covered.
9. Simmer for 5 minutes to allow meatball to soak up the sauce flavour and finish cooking.
10. Fold in torn basil leaves and zest of lemon.
11. Serve on top or mixed into the pappardelle pasta.