11 March 2013
<strong>For The Meatballs</strong>
Mix the whole lot together and form into golf ball sized balls, fry gently in a splash of olive oil till cooked through
<strong>To Make The Sauce</strong>
Sauté the onions and garlic gently in the olive oil till just soft… and in the tinned tomatoes and give a rough chop with the wooden spoon, just till the tomatoes are ‘burst’ open. Turn down the gas, till only just simmering, heres the secret.. leave on the simmer for at least 11/2 hours. Perfect for pasta, base for stews and casserolles, lovely on its own with some fresh bread.
These are lovely served with pasta and a spoon of homemade tomato sauce…