Main course
Meatballs in tomato sauce
This pasta meatballs recipe is a comforting, slow cooked classic that fills the kitchen with rich tomato aromas and promises a deeply satisfying meal. It is built around a generous tomato sauce that develops layers of flavour as it gently simmers, coating the meatballs in a thick, glossy sauce that clings perfectly to pasta. Simple ingredients come together to create something hearty and familiar, ideal for relaxed family dinners or evenings when you want food that feels reassuring and full of warmth.
Ingredients
- 1 red onion finely chopped
- 12 meatballs
- 3 tbsp olive oil
- 1 tbsp oregano
- 2 tbsp tomato puree
- 1 chicken or beef stock cube
- 3 cloves garlic
- 400 g tinned chopped tomatoes
- 400 g passata
- hanful fresh cherry tomatoes
- 2 tbsp sugar
- salt and pepper
- 1 tbsp extra virgin olive oil (optional)
Method
- Heat the oil in a heavy based pan over a medium heat, add the meatballs and fry for 3-4 minutes before adding the onion and allow to soften
- Add the tomato puree, oregano, stock cube (broken up), garlic, salt and pepper. Continue to fry for 2 minutes
- Add the tin of chopped tomatoes, the passata, fresh tomatoes and sugar. Stir well and leave on a medium heat until the sauce starts to gently bubble. Turn down to a very low heat and leave to slowly cook for at least an hour
- At the end of cooking, if using, stir through the extra virgin olive oil
- Stir in some pasta (I use about 400g of rigatoni) and serve in bowls with a grating of Parmesan cheese