Ingredients
1 Tbsp extra virgin olive oil
1 onion, finely chopped
3 cloves garlic, crushed
3 sprigs rosemary or oregano leaves finely chopped
Pinch of salt
2 x 400g cans diced tomatoes
1 tsp caster sugar
75g spaghetti, to serve
25g parmesan shavings, to serve (optional)
MEATBALLS
500g beef mince
1/2 bunch parsley, leaves finely chopped, plus extra leaves, to serve
Sea-salt flakes and freshly ground black pepper, to season
50g mozzarella, cut into 16 pieces
Method
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Heat oil in a medium saucepan on low. Add onion, garlic, rosemary and salt. Cover with a lid and cook for 10 minutes, stirring occasionally, until softened. Stir in tomatoes with sugar and simmer, uncovered, for 30 minutes (or for longer, if you have time).
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Meanwhile, to make meatballs, combine mince and parsley, then season. Divide into 16 even pieces. Flatten one piece in the palm of your hand and put a piece of mozzarella in the middle. Close mince around cheese to make a meatball. Repeat with the remaining mince and mozzarella.
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Preheat oven to 160°C fan-forced (180°C conventional) and line an oven tray with baking paper. Bake meatballs for 20-25 minutes, until cooked through.
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Meanwhile, cook pasta following packet instructions. Add meatballs to hot tomato sauce. Spoon meatballs and sauce over pasta, top with parmesan, if using, and scatter with extra parsley.