Get two small pans going on medium heat with a splash of oil in each along with a medium pot filled with lightly salted water.
For the sugo: add the diced onion to the pan. Add some salt & pepper and stir frequently until onion becomes translucent around 3-5 minutes. Add the garlic, cook for 1 minute, then add the crushed tomatoes with half a can of water from the can to help get all the flavour out. Drop-in a handful of basil and let the tick away stirring often to make sure it doesn’t burn.
Put your meatballs in the other pan and brown on each side. Reduce the heat to low and allow to continue cooking in the pan until done. Alternatively, you can finish them in the oven.
While the meatballs are cooking, zoodle your zucchini and drop into the boiling water cooking for 2-3 minutes. If you don’t have a spiralizer you can julienne the zucchini. Drain. Remove the cooked meatballs from the pan and add I the noodles to collect all the meatball flavours. Ladle in some sugo until you find your desired level of sauciness.
5. Put some zoodle and sumo mix in a bowl and top with 3 meatballs and some extra sauce and some Parmigiano-Reggiano.
Cooler nights call for slow cooked meats that fall off the bone, coated in a rich sauce and maybe some indulgent buttery mash too. Our marbled short ribs are braised for 3 hours and are infused with with tomato, red wine, garlic and oregano. Serve with parpadelle, polenta or mash, the choice if yours.