You may also like
Ingredients
- 1/2 cup olive oil
- 1 1/2 medium brown onions, finely chopped
- 1 carrot, finely chopped or grated
- 1 celery stick, finely chopped
- 3 garlic cloves, finely chopped
- 2 x 800g tinned whole peeled tomatoes
- Salt
- Pepper
- 1 tbsp white sugar
- 750g beef mince
- 1 tsp thyme leaves
- 20g breadcrumbs
- 1 egg
- Vegetable oil
- 500g spaghetti
- 1 cup torn basil leaves
Method
Heat oil in a heavy-based saucepan. Add one onion, the carrot, celery and garlic. Season and cook gently until soft, about 15 minutes. Add tomatoes and sugar and bring to the boil. Reduce heat and simmer for 30 minutes or until thick.
Mix mince, thyme, remaining onion, breadcrumbs and egg together in a bowl. Season and shape into small balls. Heat a little vegetable oil in a frying pan and brown meatballs on each side. Remove from heat and place meatballs in tomato sauce and simmer for 30 minutes or until cooked through.
Cook spaghetti in plenty of boiling salted water until al dente. Drain and toss through meatballs and basil and serve immediately.
