|3 cloves||Garlic, crushed|
|1 tin||Chopped tomatoes, 400g (Main)|
|300 ml||Passata (Main)|
|1 tsp||Balsamic vinegar|
|1 pinch||Brown sugar|
|¼ cup||Basil, chopped|
|600 g||Beef mince, good quality (Main)|
|2 cloves||Garlic, crushed|
|½ cup||Chopped parsley|
|2 Tbsp||Oil, for cooking|
|400 g||Spaghetti, cooked as per packet instructions (Main)|
|1 bowl||Shaved parmesan, to serve|
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- 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.