1

Place mince in a medium bowl. Season with salt and freshly ground black pepper. Roll level tablespoons of mince into balls. Combine sour cream and cornflour in a small bowl and set aside.

2

Heat half the oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until lightly browned. Transfer to a plate. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2–3 minutes or until lightly browned.

3

Whisk tomato paste, wine and stock in a jug until combined. Add to pan and bring to the boil. Add meatballs and cook, turning, for 8–10 minutes or until meatballs are cooked through.

4

Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.

5

Stir sour cream mixture into stroganoff and cook for 1–2 minutes or until thickened. Divide pasta among plates and top with stroganoff.Sprinkle with parsley to serve.