Serves 4

Ingredients
olive oil
500g spaghetti
Grated cheese to serve (optional)

Sauce:
1 tbsp olive oil
1 onion, chopped
2 red peppers, roughly chopped
1 clove garlic, crushed
1 tbsp tomato puree
400g can chopped plum tomatoes
salt and pepper to taste

Meatballs:
500g pack British turkey mince
1 small onion, very finely chopped
1 tsp dried oregano
1 thick slice white bread, made into breadcrumbs
salt and pepper to taste

Method

1. First make the sauce – heat the oil in a large frying pan and fry the onions and red peppers for about 5 minutes, until starting to soften. Add the garlic and fry for another minute, then stir in the tomato puree, chopped tomatoes and seasoning. Cook on a gentle heat, uncovered for about 15 minutes, until sauce is thick. Remove from heat and blend for a smooth sauce or leave chunky. Check seasoning then set aside.


2. For the meatballs, combine the turkey mince, onion, oregano and mix well with your hands. Tip in enough breadcrumbs to allow the mixture to bind (you may not need all of it). With damp hands, roll the mixture into little balls until it is all used up – makes about 16.


3. Heat about 2 tbsp of olive oil in a frying pan and fry the meatballs in two batches for about 15 minutes until cooked, turning frequently to brown all over.


4. Re-heat the red pepper sauce in a saucepan and add the meatballs to warm through. Meanwhile cook the spaghetti according to the packet instructions. Drain the spaghetti and divide between 4 bowls. Spoon the sauce and meatballs on top and serve with a little grated parmesan if liked.