Hidden-veg Meatballs with Capellini

Ingredients

• 1 tbsp olive oil

• 600g Picard Organic Ratatouille

• 1 tsp dried oregano

• 1 tbsp tomato purée

• 1 (425g) tin pumpkin purée

• 600ml passata with soffritto

• 2 (240g) packs 24 mini beef meatballs

• 500g capellini

• 30g parmesan, grated (optional)

Directions

• Step 1

  Heat the olive oil in a large pan over a high heat and fry the ratatouille with the oregano for 5 mins, stirring, until defrosted.

• Step 2

  Add the tomato purée and pumpkin purée, followed by the passata; fill the empty passata bottle to one-third with water and add to the pan. Season. Bring to the boil and bubble on high for 10 mins.

• Step 3

  Remove from the heat and blitz the sauce with a stick blender until smooth. Return to the heat, drop in the meatballs and simmer for 5 mins or until cooked.

• Step 4

  Meanwhile, cook the capellini to pack instructions; drain and serve with the meatballs and grated parmesan (if using).