NYE one-pots

These crowd-pleasers are easy to prep ahead for fuss-free entertaining.

- JESSICA RANSOM

Puttanesca meatballs

Make this rich and hearty dish with your favourite pasta shape. We've used pappardelle, but spaghetti, penne or linguine would all work too.

SERVES 8 PREP 15 MINS COOK 1 HR

For the sauce:

• 2tbsp olive oil
• 2 onions, peeled and finely chopped 
• 2 garlic cloves, chopped 
• 4-5 anchovies, drained 
• 3 x 400g cans chopped tomatoes 
• 1tsp caster sugar 
• 1tsp chilli flakes 
• 1/2tbsp tomato purée 
• Handful of black pitted olives, drained 
• 3tbsp capers, drained 
• 2-3tbsp chopped fresh parsley and basil 

For the meatballs: 

• 1kg beef mince 
• 2 shallots, peeled and finely chopped 
• 1 egg, beaten 
• 2tsp dried oregano 
• 1-2tbsp seasoned flour, to coat 

To serve:

• Your pasta choice and grated Parmesan 

1 For the sauce, heat half the oil in a sauté pan on a medium heat and cook the onions and garlic until softened. Add the anchovies and cook for 2 mins. Tip in the chopped tomatoes, stir in caster sugar, chilli flakes and tomato purée, then simmer on a very low heat until the sauce starts to thicken.

2 For the meatballs, mix the mince with the shallots, egg and dried oregano, and season well. Bring the mince together with your hands then shape into golf ball-sized meatballs and set aside. Heat the remaining oil in a heavy-based frying pan over a medium-high heat. Lightly coat the meatballs in the seasoned flour, then brown in the pan in batches.