250gmPasta. I like to use tubes or penne but you can use spaghetti
3tins400gm1200 gm tomatoes chopped or crushed tomatoes
250mlchicken stock1 cup / 8.5 fl oz
500gmchicken mince or ground Turkey
3Tablespoons tomato paste
40gmPanko crumbs1/2 cup
1/2cupMozzarella or Parmesan cheeseextra shredded or both!
Heat the oven 180C / 350 F. You’ll need a 35x 23dish ( 14inx 10 in) approximately
Put a large pot of salted water on the stove and cook the pasta, drain and set aside
Put a medium pot that can hold the sauce ingredients on to heat. Add the olive oil, onion and garlic and cook till fragrant and starting to soften without browning. Add the 3 cans of tomato and the stock. leave to simmer on low but do not reduce more than a 1/4. ( You need all the sauce to make your pasta nice and moist)
Make the meatballs by putting the chicken, oregano, salt, cheese, crumbs, tomato paste into a bowl and mix very well. Hands are the best way to mix.
Roll a walnut sized piece into a ball and continue till all of the chicken s used up. Smaller meatballs are nicer than big fat ones.
Pop all of the meatballs into the sauce. Don’t stir until the sauce boils a little and the meatballs cook on one side. Then give them a bit of a stir. Put a lid on the pot and let it simmer rapidly for 5 minutes. The meatballs cook very fast ( you can test one)
Pour the sauce and pasta into a baking dish ( I used a large one 35 cm x 24 cm (14 x 10 in)
Mix it together and then sprinkle over the cheese finishing with the bread crumbs
Bake uncovered for 20 minutes or until the cheese has melted and golden