Serves 4

Ingredients

Meatballs

• 500g beef or pork mince (or a mix)
• 1 sprig of fresh rosemary, finely chopped
• 1 egg
• 75g breadcrumbs

Sauce

• 1 medium onion, finely sliced
• 2 garlic cloves, finely chopped or put through a press
• Bunch of fresh basil – pick all the big leaves and leave a few small ones for garnish
• Half a red chilli, finely chopped
• 2x 400g tins of plum tomatoes
• 2 tbsp balsamic vinegar

Method

• Mix all of the meatball ingredients in a blender or scrunch by hand
• Make golf ball sized meatballs and set aside
• Add a large wide frying pan to the hob on a medium heat
• Cook the onion for 5-7mins until golden and soft
• Add the garlic and chill, and as soon as they pick up a bit of colour, add the big basil leaves
• Add the tomatoes and break them up with a wooden spoon
• Add the balsamic vinegar
• Season to taste
• Bring to the boil and let simmer until needed
• In a new pan, fry off the meatballs until browned on all sides, and then add them to simmer in the sauce until cooked through (min 15mins).
• Cook your preferred pasta and serve with mini basil on top