These delicious homemade meatballs are flavoured with basil and oregano then cooked in a rich tomato sauce for a taste of Italy at home
Ready in 50 minutes.
400g lean minced beef
2 tbsp fresh chopped basil
1 tsp dried oregano
1 onion, peeled and finely chopped
2 garlic cloves, peeled and crushed
Salt and freshly ground black pepper
1 tbsp virgin olive oil
500g carton passatta
2 tbsp sun-dried tomato paste
1 tsp sugar
Freshly grated Parmesan, to serve
Fresh basil sprigs, to garnish
Put the mince, basil and oregano into a food processor or blender with half the chopped onion and half the crushed garlic. Season well with salt and freshly ground black pepper, then process until almost smooth. Divide and shape the mince mixture into about 28 small meatballs.
Heat the oil in a large non-stick frying pan over a medium heat. Add the meatballs and cook for 4 to 5 minutes, turning frequently until browned all over.
Remove the meatballs from the pan with a slotted spoon and set aside. Add the rest of the onion and garlic to the pan and fry for 5 minutes. Pour in the passatta and add the sun-dried tomato paste and sugar. Bring to the boil. Return the meatballs to the pan and stir in 150ml water. Simmer for 30 minutes, stirring occasionally, adding a little more water if necessary. Season to taste.
Cook the spaghetti in a large pan of lightly salted water for 12 to 14 minutes or according to the packet instructions. Drain well. Serve the meatballs and sauce with the spaghetti and top with grated Parmesan. Garnish with fresh basil sprigs.
Add extra flavour: Give the meatballs extra flavour by adding some chopped black olives, 2 tbsp Parmesan cheese or 2 tsp drained and rinsed baby capers. Serve with spaghetti for a classic Italian supper or, for a change, pile on top of boiled rice or steamed couscous.