Mozzarella and Meatball Bake

Marinara Sauce

• 1 onion finely chopped
• 3 cloves garlic crushed
• 1 tin of chopped or whole tomatoes
• 2 cups tomato purée
• 3 tbsp red wine
• 1 cup basil leaves
• 1 tsp dried oregano
• Freshly ground salt and pepper

Meatballs

• 700g beef mince
• 1 cup breadcrumbs
• 1/2 cup finely grated Parmesan cheese
• 2 cloves garlic crushed
• 1 egg lightly beaten
• 1 tbsp fresh rosemary leaves finely chopped (stalks removed)
• 3 tbsp olive oil
• Freshly ground salt and pepper

• Put all the ingredients for the meatballs (except the olive oil) in a bowl and carefully work them together with your hands until they have combined well.
• hape the mince mixture into about 8-10 fairly large meatballs. Heat the olive oil in a pan and fry the meatballs in batches for about 5 mins on each side or until just cooked through. Set them aside to cool.
• To make the marinara sauce, heat the olive oil in a pan and add the chopped onions and crushed garlic. Gently cook them through until the onions are translucent.
• In a blender blitz the tomatoes, wine, basil leaves, oregano and sugar. Add this to the pan with the tomato purée and season with freshly ground salt and pepper. Allow the sauce to thicken and reduce at a simmer, for about 15 mins.
• Once the sauce is ready, place the meatballs in an ovenproof dish and pour the sauce over the meatballs.
• Generously sprinkle the grated mozzarella cheese on top of this and place in a preheated, 180 degrees C oven. Bake for approximately 15 to 20 mins or until the sauce is bubbling and the mozzarella has melted.
• Serve immediately with a warm ciabatta or pasta of your choice.