Homemade SpaghettiO's

8 tbsp unsalted butter
2 cloves garlic, minced
1 small onion, minced
2 tbsp tomato paste
1 jar of passata
1 tbsp tomato purée
1tsp salt, plus more to taste
1tsp caster. sugar
500g aneletti pasta
3⁄4 cup freshly grated parmesan, plus more for serving

For the mini meatballs (optional):
500g ground beef
2 tbs fresh or dried herbs, to taste

Melt 2 tablespoons butter in a deep saucepan over medium-low. Add the garlic and onion and cook until soft, around 6 minutes.

Add the tomato pasta and tomato paste and cook 2 minutes more. Add the remaining butter, salt, sugar, and cook until thick, about 5 - 8 minutes.

Meanwhile, make the meatballs. Roll meat and herbs into bite-size pieces. Place meatballs into sauce and reduce the heat to medium. Cook until the meatballs are cooked through, 6 to 8 minutes. Thin out the sauce if needed, with a little water.

Bring a large pot of generously salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 13 minutes. Drain, then add to the saucepan along with the cheese. Divide between bowls and serve with more cheese on the side.

Recipe adapted from Saveur Magazine.
Image via The Beach House Kitchen.