Start by melting the Bertolli with Butter in a large pan over a high heat.  Once melted, add the meatballs and cook for 5 minutes, turning as they cook until browned all over.

Meanwhile, prepare the vegetables - peel and dice the onions, de-seed and dice the pepper, peel and finely chop the garlic, wash the rosemary sprigs.

Add the onion, pepper and garlic to the pan with the meatballs, reduce the heat to medium and cook for a further 5 minutes until soft, stirring occasionally as they cook.

Add the rosemary, chopped tomatoes  and tomato puree, then bring to a simmer and cook uncovered for 5 minutes, until slightly thickened.

Stir in 750ml of boiling water and bring to the boil. Break the spaghetti in half and add it to the pan. Stir well then leave to simmer for 10 minutes or until tender.

Remove the rosemary sprigs and season with salt and pepper to taste. Serve topped with plenty of grated Parmesan cheese and with a green salad on the side.