1 packet Harvey Beef Herb & Garlic Meatballs

1 tbsp olive oil

250g spaghetti, cooked to packet instructions

100g shaved parmesan cheese

Sprig of fresh basil

For the ragu

1 tbsp olive oil

1 brown onion, chopped

1 carrot finely diced

3 garlic cloves, finely chopped

1 tsp dried mixed herbs

2 tbsp tomato paste

400g tin chopped tomatoes

400ml salt reduced liquid beef stock

Salt & pepper

Heat a deep frypan to a medium high heat, cook Harvey Beef meatballs in a little oil stirring regularly until browned. Remove from heat and set aside.

In the same pan, add olive oil, onion, garlic, carrot and sauté gently until soft for approximately 5 minutes, then add tomato paste & cook a minute longer. Add the meatballs, chopped tomatoes, herbs & beef stock and bring to a simmer. Cover and cook gently for 20 minutes. Season with salt & pepper as desired.

Serve with hot cooked spaghetti, topped with parmesan cheese and torn leaves of fresh basil.