Pasta and meatballs

This is a catch all recipe that I can adapt to suit all family members


  1. meatball
  2. 1 large onion finely chop 1/3 and roughly chop the other 2/3 and set aside for sauce
  3. 500 grams ground beef or whatever meat you #39 re using
  4. 1 slice white bread made into breadcrumbs in a food processor or use a crust of bread and grate it
  5. 1 1/2 tsp salt
  6. 1/2 tsp ground black pepper
  7. 1 large egg
  8. 1 tbsp herb or spice of choice I used basil and oregano your spices/herbs should total 1 tblsp be careful and use less if you #39 re using chilli powder – 1 tsp is enough
  9. basic tomato sauce
  10. 1 tbsp extra virgin olive oil
  11. 2/3 onion roughly chopped (saved from making meatballs)
  12. 2 clove garlic finely chopped or pressed
  13. 400 grams chopped canned tomatoes in juice or use fresh tomatoes chopped sprinkled with the salt and sugar and left to sit and ooze their juices for about half an hour (skins will come off during cooking so if you don #39 t want them you can skim them off at that point
  14. 2 cup water to add during cooking to keep the sauce loose and ensure it does not burn it will evaporate during the cooking process
  15. 1 tsp salt
  16. 2 tsp granulated sugar
  17. 1/4 tsp ground black pepper
  18. 1 tbsp basil amp oregano or a herb/spice to complement those you have used in the meatball
  19. 1 cup red wine (optional) i used Chianti to keep this dish Italian


  1. Heat oven to 200º
  2. Change Put all of the ingredients into a bowl and mix thoroughly Im making a tomato sauce so any herb or spice can be used You can also change the meat – try pork mince with a touch of cinnamon and 2 tablespoons of apple sauce or lamb mince with 1 tablespoon of ketchup and 1 tablespoon mint jelly
  3. With wet hands to stop the meat sticking form 16 balls the size of a golf ball
  4. Change Line a baking tray with greaseproof paper and evenly space the meatballs As they cook the fat will run off the paper to the tray underneath and the balls will not sit in fat
  5. Put tray in centre of oven and bake for 30 minutes
  6. Now to make the tomato sauce
  7. Put the oil into a saute pan and warm through add the onions and gently fry until they become transparent
  8. Add the garlic and stir it in for about a minute – You want to allow the oils to come out of the garlic and flavour the dish but you do NOT want it to burn
  9. Change Now add the tomatoes and bring it up to a fast simmer over a low heat – stir regularly and add water in to stop the sauce thickening too much and also to stop it from burning
  10. Change Add all of the seasonings – salt pepper sugar herbs/spices and stir in Allow the sauce a few minutes to simmer then add the wine if youre using it otherwise keep simmering and adding the water for another 10 minutes
  11. Change At this point you have a basic tomato sauce Im going to blend mine into a puree but you can leave it chunky and add in thick cut vegetables during the simmering time such as courgette and red pepper Or if you like just a nice rustic sauce to serve with your pasta then whilst cooking the onion add chunks of chorizo and lardons (chunks of bacon) then vegetables at the simmering stage
  12. Choose your pasta – I prefer spaghetti but the children like fusilli – you can use any pasta of your choice
  13. Change Drain your cooked pasta and either pour in the sauce and set it over a low heat to allow the pasta to absorb the liquids from the sauce and add the meatballs whilst stirring gently to ensure there is no sticking or pile up your pasta arrange your meatballs and pour over the sauce
  14. Its even better with a little fresh grated parmesan cheese either on the top of the dish or stirred into the plain pasta before serving

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