Meatballs in Tomato Sauce
500g Angel Bay Gourmet Meatballs
2 tsp olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
2 x 400g cans diced Italian tomatoes
1 tsp caster sugar
400g dried large spiral pasta
1 cup shredded parmesan
Chopped fresh continental parsley, to serve
1. Cut 1 meatball in half to make 2 smaller meatballs. Repeat with the remaining meatballs. Heat the oil in a large deep frying pan over medium-high heat. Cook half the meatballs, turning often until golden. Transfer to a plate. Repeat with the remaining meatballs.
2. Reduce heat to medium. Cook the onion, stirring often, for 5 minutes or until soft. Add the garlic and cook for 1 minute or until aromatic. Add the tomato and bring to the boil.
3.Add the meatballs to the sauce. Simmer for 10 minutes or until sauce thickens. Stir in the sugar. Season with salt and pepper.
4. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions. Drain.
5. Divide the pasta among serving bowls. Top with the meatball mixture. Sprinkle with parmesan and parsley.