Pasta with Red Wine & Meatballs

• 2 tablespoons olive oil
• 3 cloves of garlic
• 500g Italian meatballs
• 1 fresh bay leaf
• 750ml red wine
• 400g linquine
• Grated pecorino Romano to serve.

Heat Olive Oil in a pan , add garlic and meatballs an stir over a medium heat.

Add bay leaf and red wine, bring to a simmer , then cover and set aside.

Cook pasta in boiling water and drain.

Add the pasta to the red wine mixture and bring to the boil.

Cook for 5 minutes.  Cover and simmer for an extra 10 minutes.

Serve and sprinkle with pecorino romano.