Ingredients:

For the sauce

6 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 x 680g bottle tomato passata

For the meatballs

500g minced beef
2-3 garlic cloves, finely chopped
1 egg yolk
30g white breadcrumbs
2 tbsp olive oil
400g spaghetti
grated parmesan cheese to serve

Method:

1. First to make the sauce, heat the olive oil in a frying pan over medium heat, add the onion and garlic and fry for a few minutes until softened. Stir in the passata and set aside. Simmer the sauce for 13-15 minutes until it has a thick consistency.
2. To make the meatballs, n a large bowl mix the minced beef, garlic, egg yolk, breadcrumbs and season with salt and pepper. Now mould into 12 meatballs.
3. Heat the olive oil in a frying pan over medium heat, add the meatballs and cook for 4-5 minutes or until browned all over. Heat the sauce and stir the meatballs into the pan. Cover and simmer, over medium heat, for a further 15 minutes, until the sauce has thickened and the meatballs are cooked through.
4. While the meatballs cook, bring a large pan of salted water to the boil and cook the spaghetti and instructed on the packet. Serve the meatballs and sauce over the spaghetti and enjoy.