Recipe

Meatballs in tomato sugo

Mar 29, 2014 1:00pm
  • 20 mins preparation
  • 45 mins cooking
  • Serves 4
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Ingredients

Tomato sugo
  • 1 tablespoon olive oil
  • 1/2 cup chopped basil
  • 1 tablespoon olive oil
  • 4 garlic cloves, crushed
  • 700 gram jar tomato passata
  • 400 gram can diced tomatoes
  • steamed rice and parmesan, to serve
Meatballs
  • 500 gram beef mince
  • 1 onion, finely chopped
  • 1 cup fresh breadcrumbs
  • 2 eggs, lightly beaten
  • 1/4 cup chopped parsley

Method

Tomato sugo
  • 1
    Heat oil in a large saucepan on medium. Saute garlic for 1 minute, until softened. Add passata and tomatoes. Bring to boil. Simmer on low heat for 30 minutes. Cool slightly and season to taste. Use a blender or a hand mixer to puree until smooth.
Meatballs
  • 2
    Combine mince, onion, breadcrumbs, eggs and parsley in a bowl. Season.
  • 3
    Roll tablespoons of mince into balls. Heat oil in a large frying pan. Cook meatballs in batches for 3-5 minutes, turning, until browned. Set aside.
  • 4
    Return Sugo to frying pan and heat on medium. Add meatballs and simmer on medium for 10 minutes, until cooked through. Stir in basil. Serve with steamed rice and top with shaved parmesan.

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