2½ tbsp salted butter
4 garlic cloves, finely chopped
500g minced beef, or any meat
½ tsp chilli flakes, (optional)
1 large handful of fresh basil leaves, torn
2 handfuls of grated Parmesan or Cheddar
Melt 1½ tablespoons of butter in a large pan, add the garlic and fry over a medium-low heat for 1 minute. Put to the side.
To make the tomato sauce, add the mixed veg soup or tomato soup to the garlic mixture in the pan. Bring to the boil. Reduce the heat and leave the sauce to simmer over a medium-high heat for 10-12 minutes to thicken and reduce.
Meanwhile, roll the meat, with damp hands, into 24 bite-sized meatballs. Melt the remaining butter in a large frying pan, add the meatballs and fry on a medium-high heat for 6 minutes, shaking the pan halfway through, until browned all over.
Tip the meatballs into the tomato sauce pan and simmer, if you're one for spice add the chilli flakes, cover with a lid, on a medium heat for 10 minutes until the meatballs are cooked through.
Use this time to make your choice of pasta, I like spaghetti, then toss everything together and serve with basil leaves and let everyone help themselves to Parmesan or Cheddar.