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.
