Spaghetti & Meatballs

Ingredients

SERVES                            

• 2 thick slices white bread,   
  
• crusts removed 
• 2 tbsp olive oil
• 1 red onion, chopped
• 2 garlic cloves, finely chopped
• 400 g/14 oz canned chopped
• tomatoes
• 8 basil leaves
• 2 tbsp tomato puree
• 1 tsp sugar
• salt and pepper
• 450 gl1 lb minced beef
• 2 eggs
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh basil
• 350 g/12 oz dried spaghetti
• freshly grated Parmesan
• cheeses to serve
  
  
  
  Method

  
  

  1. Place the bread in a shallow bowl and add

     just enough water to cover. Soak for 5 minutes,

     then drain and squeeze the bread to remove

     ail the liquid.

  
  

  2. Heat the oil in a saucepan, add the onion

     and half the garlic and cook over medium

     heat, stirring occasionally, for 5 minutes,

     Add the tomatoes with their juice, basil leaves,

     tomato purée and sugar and season with salt

     and pepper. Bring to the boil, reduce the

     heat and simmer, stirring occasionally, for

     20 minutes until thickened and pulpy.

  
  

  3. Mix the bread, beef, eggs, remaining herbs,

     garlic and   1/2 tsp of salt by hand in a large

     mixing bowl. Roll small pieces of the meat

     mixture into balls. Drop the meatballs into the

     tomato sauce, cover the pan and cook over

     medium heat for 30 minutes.

  
  

  4. Meanwhile, cook the spaghetti in a saucepan

     of lightly salted boiling water for 10 minutes,

     or until tender but still firm to the bite.

     Drain well.

  
  

  5. Transfer the spaghetti to a large shallow

     serving bowl. Arrange the meatballs and sauce

     on top Sprinkle 2 tablespoons of freshly 

     grated Parmesan cheese over the top and 

     serve with more cheese in bowl on the side.