The success of authentic Italian sauce is in the slow cooking of the tomatoes. In this recipe we use canned whole plum (Italian) tomatoes which are picked at their peak of ripeness to capture the robust tomato flavour which results in a much richer flavour than using fresh tomatoes.

Level

Beginner

Category

  • Beef
  • Pasta

Cuisine

  • Italian

Cooking Methods

  • Braising
  • Frying

Prep Time

40 minutes

Cooking Time

45 minutes

Notes

To Serve: 1 pack Riscossa or La Campagna Spaghetti, cooked per instructions on pack Freshly grated Parmesan cheese Italian flat leaf parsley, chopped for garnish

Ingredients

Meatballs


1 kg beef mince
250 ml sliced white sandwich bread, torn into small pieces, crusts removed
200 ml grated onion
2 eggs
90 ml finely chopped fresh parsley
5 ml dried Italian Herb Mix (or Oreganum if you can’t find the mixed Italian)
2 large cloves garlic, crushed (or 10 ml Food Lover’s Crushed Garlic)
1 can Food Lover’s Chopped Tomatoes
5 ml sugar
10 ml Worcestershire Sauce
salt & freshly ground black pepper, to taste
oil for frying
flour for coating

Sauce


2 cans La Belinda Whole Italian Peeled Tomatoes
15 ml Food Lover’s Signature Extra Virgin Olive Oil
250 ml finely chopped onion
10 ml Food Lover’s Crushed Garlic
15 ml dried Italian Herb Mix
2.5 ml (½ teaspoon) dried chilli flakes (optional)
5 ml sugar, or to taste
salt & freshly ground black pepper, to taste

Directions

Meatballs


Mix together all ingredients except oil.
Form the mixture into golfball-sized meatballs by hand, taking care not to overwork the mixture. Working lightly, roll meatballs in flour to coat.
Heat oil in frying pan and add meatballs in batches. Fry until browned and firm on the outside. It is not necessary to cook right through as they will still simmer with the sauce later.

Sauce


Pulse whole Italian peeled tomatoes with their juice in a food processor until chopped.
Heat olive oil in a saucepan and lightly fry onion and garlic until onion is translucent.
Add the remaining sauce ingredients.
Bring to a simmer, then turn down to medium low so it bubbles gently.
Carefully transfer the meatballs into the sauce. Simmer the meatballs for about 10 minutes, turning and stirring occasionally, working carefully so meatballs retain their shape. If sauce becomes too thick, add a little stock or water to thin.
While the meatballs are cooking, cook your pasta of choice.