Pasta with lamb meatballs and olives

Freeze • the sauce can be frozen

Serves 4

Ingredients:

1 onion, very finely diced

2 garlic cloves, very finely chopped

1lb (450g) ground lamb

1 tbsp olive oil, or as needed

one 14oz (400g) can diced tomatoes, with juices

handful of pitted black olives, such as Kalamata, coarsely chopped if large

12oz (350g) dried spaghetti

handful of finely chopped flat-leaf parsley

finely grated fresh Parmesan cheese, for serving

sea salt and freshly ground black pepper

Method:

1 Combine the onion, garlic, and ground lamb in a bowl. Season with salt and pepper, and mix with your hands until well blended. Roll the mixture into balls that are a bit larger than a walnut.

2 Heat the oil in a frying pan. Add the meatballs in batches, and cook for about 5 minutes or until they begin to brown. Transfer to a plate and repeat.

3 Return the meatballs to the frying pan and add the tomatoes and olives;bring to a boil, then reduce to a simmer and cook for 20 minutes. Season to taste with salt and pepper.

4 Cook the pasta. Drain, reserving a bit of the cooking water. Return pasta to the pot and toss with the reserved water. Stir parsley into the sauce, and spoon over the pasta. Sprinkle with Parmesan and serve.

Pasta with lamb meatballs and olives