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I haven’t shown a recipe in a while but whilst rustling up a meatball dish a few nights ago I’d made a meatball sauce that was so tasty it was to die for. Will was so shocked at how nice it was that silence commenced as he shovelled down the meal. Even when full I was left wanting more just to taste it. I don’t always freely let myself experiment with seasoning my dinners, if there’s more than two herbs added it’s adventure time!

Olive Oil
Spaghetti pasta
1 tsp Italian Herbs
1 sprinkling of pepper
2 chopped onions
2 cloves of chopped garlic
1 can of chopped tomatoes or food process some tomatoes
1 tsp onion powder
1 tsp Basil
2 tsp Balsamic Vinegar
1 good squeeze of Heniz Ketchup
If you’d prefer to sweeten the sauce a few tsp of Brown Demerara Sugar should do but taste your sauce first.

Firstly we concentrate in making the sauce as that can be put a side to simmer down whilst cooking the meatballs.

Step One
With a medium sized pan, Olive Oil the surface and leave to heat slightly then tip your chopped Onions and Garlic Cloves into your pan and stir them every so often you don’t want to brown them off so before that stage pour in your chopped tomatoes.

Step Two
Whilst giving the sauce a stir add the onion powder, balsamic vinegar, Heniz Ketchup and if you prefer it sweetened the Brown Demerara Sugar. Let it simmer a bit and add the Basil and stir. Put it on a new hob for a low heat making sure to stir it and keep the sauce moving.

Secondly we cook the meatballs

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