Family Italian Pork & Rosemary Meatballs

In a large bowl combine the pork mince, rosemary, half the garlic and some salt and pepper. Using gloved hands roll the mixture into 16 evenly shaped meatballs and place on a plate.

Heat half the olive oil in a large frying pan over a medium-high heat. Cook the meatballs for 7-8 minutes until browned on the outside. Set aside on a plate.

In the same pan, heat the remaining olive oil over a medium-high heat. Add the brown onion and cook for 5-6 minutes or until softened. Add the remaining garlic, cook for 1 minute or until fragrant. Stir in the diced tomatoes and hot water. Bring the mixture to the boil, then reduce to a low heat. Add the white sugar and season to taste. Add the meatballs back to the pan and simmer on a low heat for 15 minutes, stirring occasionally, until the sauce thickens slightly (if the sauce reduces too much, add a little more water to the pan). Stir through the baby spinach until wilted.

Meanwhile, bring a large pot of salted water to the boil. Add the penne pasta to the boiling water and cook for approximately 10 minutes or until ‘al dente’, stirring regularly to ensure the pasta does not stick. Strain and then refresh the pasta with a bit of cold water to stop it from sticking.