500 g extra lean pork mince
6 finely chopped spring onions
1 tbsp. Worcestershire sauce
1 tbsp. tomato puree
1 finely chopped onion
2 finely chopped garlic cloves
50 ml chicken stock
2 x 400 g tins of chopped tomatoes
120 g grated cheddar
300 g pasta
1. Mix all the ingredients (first 5) for the meatballs together and shape into 20 balls. Fry in frylight until browned all over.
2. Meanwhile in a large pan fry the onion and garlic for a few minutes before adding the remainder of the sauce ingredients (next 6).
3. Reduce the heat and simmer for about 15 minutes. Cook the pasta as directed on the packet, drain and return to the pan.
4. Pour the sauce over the pasta and add the meatballs. Transfer to an over proof dish and sprinkle the cheese over the top.
5. Bake for 30 minutes.