Beef meatballs with tagliatelle

Method

1. Heat 1 tbsp olive oil in a large frying pan over a medium heat and fry the meatballs until browned all over. Remove and set aside. Add a little more oil if needed, then add the onion and cook gently for a few minutes until softened but not coloured. Add the garlic and umami paste, then cook for another 2-3 minutes. Add the chopped tomatoes to the pan with the sugar, season and bring to a gentle simmer, then return the meatballs and any juices to the pan. Bring back to a simmer, cover and bubble very gently for 20-25 minutes until the meatballs are cooked through and the sauce is thick and rich.
2. Meanwhile, cook the pasta according to the pack instructions in generously salted water. Drain, reserving a couple of tablespoons of the cooking water to stir through the sauce, then toss with the sauce and meatballs. Serve topped with basil leaves and an extra drizzle of olive oil.