- 1 tbsp olive oil
- 2 onions, very finely diced
- 3 cloves garlic, finely chopped
- 2 tins plum tomatoes
- 1 tbsp tomato puree
- 1/2 glass red wine
- 1 tbsp tomato ketchup
- 500g lean beef mince
- 1/2 slice of bread, blended to make breadcrumbs
- 1 tbsp fresh chopped parsley
- 1 tbsp fresh chopped basil, rosemary or marjoram
- salt and pepper
- a little grated parmesan
Put the oil in a frying pan and place on a medium heat. Add the onions and garlic and stir for a few minutes, until they turn slightly golden. Remove half the onions and garlic and leave in a large mixing bowl to cool.
Add the tomatoes, puree, ketchup and wine to the frying pan and stir. Season with salt and pepper, put the lid on and gently simmer for 30 minutes. If you have one, use a handheld blender to chop the tomatoes and onion, whilst they’re in the pan.
Meanwhile, add the breadcrumbs, herbs and mince to the bowl containing the onions. Season generously with salt and pepper, before getting your hands in there and mixing it all up.
When your sauce’s time is nearly up, begin to mould the meatballs. If you aim to make golf ball size ones you should get about 16. Place them one by one into the sauce, put the lid back on and simmer for 25 minutes. Turn them over half way through cooking, and if the sauce is looking a bit thin, leave the lid off to help it reduce.
Serve with spaghetti, or any other pasta, with a little grated parmesan on top.