- Heat 1 tablespoon oil in a non stick frypan on meduium heat, cook meatballs until browned on all sides, 3-4 minutes. Set aside.
- Wipe pan clean and add remaining tablespoon oil. Sauté onion, carrot, celery and rosemary on low to medium heat for 6-7 minutes until softened.
- Add bay leaf, meatballs and Leggo’s Passata, increase heat to medium high and bring to the boil, reduce heat and gently simmer uncovered for 10 minutes.
- Meanwhile as sauce is simmering, cook pappardelle following packet directions. Drain. Add pappardelle to sauce and stir to coat. Serve sprinkled with parmesan cheese and chopped parsley if desired.
Tips: If you like spice, chilli flakes can be added in STEP 3.
