For the meatballs
200g/7oz beef mince
½ tsp thyme
1 tbsp chives, finely chopped
salt and freshly ground black pepper
2 tbsp olive oil, for frying
For the tomato sauce
1 tbsp extra virgin olive oil
1 tbsp garlic infused oil
pinch dried chili flakes
400g tin chopped tomatoes
5 basil leaves, shredded (optional)
200g/7oz gluten free tagliatelle, cooked according to packet instructions
freshly grated Parmesan
For the meatballs, put all of the meatball ingredients, apart from the oil, in a bowl. Season with salt and pepper, then use your hands to thoroughly mix everything together.
Divide the mixture into 10 evenly sized pieces and roll each piece into a ball, then flatten slightly so they will cook more quickly.
Heat the olive oil in a large frying pan over a medium heat then add the meatballs and fry for 5-6 minutes, turning once or twice, or until golden-brown on both sides and cooked through.
For the sauce, heat the olive oil in a saucepan over a medium heat, add the chili and fry for 1 minute.
Tip in the tomatoes, increase the heat to high, and simmer for 5 minutes to reduce slightly then season with salt and pepper.
Stir in the garlic infused oil and basil leaves, reserving a little for garnish.
To serve, spoon the hot gluten free tagliatelle into a wide bowl, put the meatballs on top, pour over the tomato sauce, scatter with Parmesan and garnish with a little basil.
Recipe adapted from: Good Food