Spaghetti with Meatballs

Serves 4

For the tomato sauce.

2 tablespoons of olive oil

1 onion- finely chopped
2 cloves garlic – finely chopped
2 x 400g cans of chopped tomatoes
salt and pepper
1 teaspoon sugar
2 tablespoons fresh basil leaves

For the meatballs

1 tablespoon olive oil
1 onion- finely chopped
1 small red chilli – finely chopped and seeds removed.
500g minced beef ( or a mixture of pork and beef)
2 teaspoons ground cinnamon
3 tablespoons chopped flat leaf parsley
salt and pepper

1.       To make the sauce heat the olive oil in a large saucepan. Add the chopped onion and garlic and fry gently to soften and lightly brown. Add the tinned tomatoes, salt and pepper and the sugar. Allow to cook gently for about 20 minutes while you make the meatballs.

2.        To make the meatballs heat the olive oil in a pan and fry the onion until soft and golden. Add the chilli flakes and cook for a few seconds. Place this in a bowl with the minced meat. cinammon and parsley. Season well with salt and pepper. Mix it all up with your hands. Form the meat mixture into meatballs with your hands.

3.       As you make the meatballs place each one onto a baking tray. When you have made all the meatballs place them in a hot oven ( gas 200◦C/gas mark 6) for about 15 minutes to brown. This saves you frying the meatballs and is also healthier. When the meatballs are done place them all in the tomato sauce as well as any juices which have collected in the baking tray. Cook in the sauce for about 15 minutes.

4.       Serve with pasta ( penne or spaghetti or whatever you like).You will need about 100g /4oz per person. Traditionally the Italians will mix the sauce and meatballs in with the pasta. Tear over the fresh basil leaves and sprinkle with parmesan cheese to serve.