Meatballs in tomato sauce
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)
Instructions
- 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
Notes
Serve with pasta, we use rigatoni.
If the sauce has gone too thick, use a little of the pasta water to loosen
