Tomato sauce
| 1 Tbsp | Oil |
| 1 | Onion, chopped |
| 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 |
Meatballs
| 600 g | Beef mince, good quality (Main) |
| 1 | Onion, chopped |
| 2 cloves | Garlic, crushed |
| ½ tsp | Cumin |
| ½ tsp | Coriander |
| ½ tsp | Paprika |
| ½ cup | Breadcrumbs |
| 1 | Egg |
| 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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Directions
- 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.
