Deliciously comforting – succulent, tender meatballs in a rich tomato sauce. Feeds 2
- 1 slice of white bread, crusts removed
- 1 tbsp milk
- 300g minced beef
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp dried parsley
- Salt and black pepper
- 3 tbsp extra virgin olive oil
- 1 tin chopped tomatoes
- 1 tbsp tomato puree
- 1 tsp sugar
- Rip the bread into pieces and soak in the milk until soft
- Put the beef mince into a large bowl with the wet bread, egg, 1 clove of minced garlic, parsley, salt and pepper
- Use your hands to mix everything together.
- Divide the mixture into 8 large meatballs with wet hands and let them rest while you make the sauce
- Heat the olive oil in a large, deep frying pan over a medium-low heat and cook the other minced clove of garlic gently until fragrant
- Add the tomato puree and stir in, cooking for 2 mins
- Add the tinned tomatoes, half a tin of water, the sugar and seasoning
- Cook for 20 mins until the sauce is rich and thick
- Drop the meatballs in the sauce, making sure they are submerged
- Turn the heat to low, cover the pan and poach for 15 mins
Serve with tagliatelle, or long grain rice or just a pile of crusty bread for dunking.
Sophie cooks 