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This creamy tomato meatball sauce in fact has no cream in it
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Instead, the thick luxurious sauce is made with creamy mascarpone and rich grana badano cheese
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Just bring the passata to a simmer and add the dried oregano, dried mixed herbs, mascarpone, grated grana badano, salt and black pepper and stir until the grated cheese melts into the sauce
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Then leave for a couple of minutes for the mascarpone to soften and then stir again until it has fully melted
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At this point you can transfer your sauce to a jar or add your meatballs in
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This sauce is so versatile you can use it with any meatballs, homemade or store bought
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beef, pork, chicken or turkey. Increase the heat to high and bring to a boil with a lid a jar to stop the sauce splashing out
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Cook for 10 minutes then stir gently and cook for a further 5-10 minutes until the meatballs
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are cooked through. Serve your spaghetti topped with these meatballs or our favourite way alongside garlic bread
