Ingredients :

For the Meatballs
450g (1lb) of extra lean ground beef
2 cloves of garlic, crushed
2 tablespoons of fresh finely chopped parsley
½ teaspoon of onion powder (granules)
pinch of chilli flakes
30g (1oz) of breadcrumbs
1 medium egg
¾ teaspoon of salt
pinch of black pepper
For the pasta bake:
Olive oil Spray oil
1 onion, finely diced
2 stalks of celery, finely diced
1 carrot, finely diced
3 cloves of garlic, crushed
2 teaspoons of Herbs de Provence (or can use Italian seasoning)
5 tablespoons of tomato paste (puree)
400g of Plum Tomatoes (San Marzano are best)
½ cup (120g) of passata
1 cup (240ml) of chicken stock
2 teaspoons of maple syrup (or can use a granulated sweetener if you prefer)
250g (9oz) of uncooked fusilli pasta (or use any shape you prefer)
60g (2oz) of mozzarella, freshly grated or torn pieces
60g (2oz) of cheddar, freshly grated
salt and pepper

Instructions :

For the meatballs:
Combine all the ingredients for the meatballs in a bowl. Spray hand with spray oil and then form the mixture into 16 equal sized meatballs. Place on a tray lined with parchment paper.
Place in the oven and bake at 200c, 180c fan, 400f or gas mark 6 for 10 minutes. remove and set aside.
For the pasta bake:
Spray a frying pan with olive oil spray
Add the onion, garlic, celery and carrots and fry for about 6-8 minutes until really softened.
Sprinkle in the herbes de provence and add the the tomato puree and stir until all combined.
Add the plum tomatoes and break up with the back of a wooden spoon, add in the passata, maple syrup and stock, bring to a boil, reduce heat to a simmer, then drop in the meatballs, cover and simmer for 10-12 minutes, until sauce is lovely and rich.
Preheat oven to 200c, 180c fan, 400f or gas mark 6
Cook pasta in a pot of boiling hot salted water until al dente, then drain.
Add the pasta to a large baking dish, pour in the sauce and meatballs and mix with the pasta to combine.
Sprinkle with the mozzarella and cheddar and place in the oven for 25-30 minutes until the cheese is melted and golden on top.
Serve and enjoy (I like to sprinkle the top with some finely chopped parsley and a pinch of black pepper (both totally optional).