Braised Meatballs in Goulash Sauce

Ingredients

 1 x 12 Waitrose Aberdeen Angus Beef Meatballs (430g)

 1 tablespoon seasoned flour

 1 dessertspoon olive oil

For the sauce

 1 dessertspoon olive oil

 400g can Essential Waitrose chopped tomatoes

 1 large green pepper, deseeded and cut into 2.5cm pieces

 1 medium onion, chopped

 1 clove garlic, crushed

 1 teaspoon Seasoned Pioneers Hot Paprika, plus a little extra

 3 tablespoons half fat creme fraiche

 250g De Cecco Fettuccine all'Uovo

 1 teaspoon olive oil

 1 heaped teaspoon poppy seeds

 Preheat the oven to 140°C, gas mark 1.

Coat the meatballs in lightly seasoned flour and brown in a casserole in batches and remove to a plate.

In the same pan heat the oil, add the onion and cook for about 5 minutes, then add the garlic, cook for another minute, add in the paprika and any remaining seasoned flour, and give it a stir to soak up the juices. Then add the tomatoes, a little salt and bring it up to simmering point, stirring all the time.

Add the meatballs and bring it back to a gentle simmer, then put a lid on and transfer to the middle shelf of the oven for 1 hour. 

Stir in the green pepper, put the lid back on and cook for a further half hour.

Just before serving, cook the pasta in plenty of boiling water for 4 minutes, then drain and return it to the pan and toss with a teaspoon of olive oil and the poppy seeds. 

Now divide the pasta into warm bowls. Lightly stir the crème fraîche into the meatballs and sauce to give a marbled effect.

Spoon it onto the fettuccine and sprinkle a dusting of paprika on as a garnish as they go to the table.

(Courtesy of Delia Smith)