WHAT YOU'll NEED

• 1 can (300g)

  Prego Traditional Pasta Sauce
• 200g

  Prego Spaghetti OR Prego High-Fibre Spaghetti Dry Pasta, cook according to instructions on packet
• 1 no

  Bird’s Eye chili, deseeded and finely chopped
• 1 clove

  Garlic, finely minced
• 4 tbsp

  Olive Oil
• 400g

  Minced Beef
• 20g

  Pine nuts
• 20g

  Raisin
• ¼ cup

  Bread Crumbs
• 1 no

  Egg
• 1 tbsp

  Milk
• 2 tbsp

  Parmesan Cheese
• 1 clove

  Garlic, finely minced
• ½ tsp

  Chili flake
• For garnishing

  Fresh thyme

HOW TO MAKE IT

• 1

  To make meatball, mix all ingredients together. Shape minced beef mixture into bite size meatballs and set aside. Heat up oil in a frying pan and pan fry meatballs in batches till browned and cooked. Dish up and set aside.
• 2

  In the same pan, sauté garlic and bird’s eye chili until fragrant, add in Prego Traditional Pasta Sauce and bring to a boil. Add in meatballs and mix well.
• 3

  Place Prego Spaghetti on serving plates, pour sauce and meatball on top. Garnish and serve immediately.