Spaghetti and meatballs
Photo by Guy Coombes
|3 cloves||Garlic, crushed|
|1 tin||Chopped tomatoes, 400g|
|1 tsp||Balsamic vinegar|
|1 pinch||Brown sugar|
|¼ cup||Basil, chopped|
- Make the tomato sauce. Heat the oil in a pot to a medium heat. Add the onion and garlic, cooking for 2 minutes without browning. Add the tomatoes, passata, balsamic, brown sugar and basil. Simmer for 10 minutes until thick and glossy. Season with salt and pepper.
- For the meatballs, place the mince into a bowl with the onion, garlic, spices, breadcrumbs, egg, parsley, salt and pepper. Combine well using your hands. Roll into walnut-sized balls.
- Heat the oil in a frying pan and brown the meatballs a few at a time all over. Add the tomato sauce and simmer until meatballs are cooked through.
- Serve with hot spaghetti and garnish with shaved parmesan and extra basil leaves.