Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 150g/5oz onion, finely chopped
  • 1 clove garlic, crushed
  • 900g/2lb beef mince
  • 2 tbsp freshly chopped herbs, such as marjoram, or 1 tbsp rosemary
  • 1 free-range egg, beaten
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
  • 3 tbsp olive oil
  • 110g/4oz onion, sliced
  • 1 garlic clove, crushed
  • 150g/5¼oz mozzarella, grated
  • 1 tsp caster sugar
  • 2 x 400g cans tomatoes

Instruction

  • Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes, until soft and a little golden. Allow to cool.
  • In a bowl, mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
  • Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
  • Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan.
  • Add the sliced onion and the crushed garlic, toss until coated, cover, and sweat on a gentle heat until soft and pale golden.
  • Slice the canned tomatoes and add, with all the juice, to the onion mixture.
  • Season the contents with sugar, salt and freshly ground pepper.
  • Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
  • Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
  • When they are cooked, put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
  • Serve with spaghetti.