SPAGHETTI & MEATBALLS

Ingredients

• 500g beef mince

• 500g spaghetti, cooked

• 2 Tbsp fresh breadcrumbs

• 50 g Parmesan, grated

• 3 medium onions, finely sliced

• 2 onions, finely chopped

• 4 cloves garlic, peeled and crushed

• 2 x 400g tins chopped tomatoes

• 2 Tbsp tomato paste

• 2 sprigs fresh rosemary, leaves picked and chopped

• 4 Tbsp sugar for the egg whites

• salt and pepper

• 1 handful fresh basil leaves, roughly chopped

Cooking Instructions

1. To make the meatballs, combine all the ingredients and mix well.

2. Form into golf ball-sized meatballs and fry in a large frying pan until golden brown.

3. To make the sauce, saute the onion until soft and translucent then add the garlic and saute for a further 30 seconds before adding the tomatoes, tomato paste, rosemary and sugar.

4. Lower the heat and allow to simmer for 15-20 minutes, uncovered, until the sauce is thick and rich.

5. Season to taste then add the meatballs.

6. Serve the meatballs and sauce over cooked spaghetti and garnish with fresh basil/Italian parsley.

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