For 4 servings

Prep and cook time: 1 h

Difficulty: medium

Can be frozen


4 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, finely chopped

10 - 12 large vine tomatoes, cored and diced

1 tsp dried oregano

1 tsp dried basil

100 ml | 3 1/2 fl oz | 7 tbsp water

600 g | 21 oz | 4 cups minced beef, at least 15% fat

1 pinch ground nutmeg

2 tbsp flat-leaf parsley, finely chopped

sea salt

freshly ground black pepper


1 Heat 2 tbsp of the olive oil in a casserole dish set over a medium heat.

2 Add the onion, garlic, and a pinch of salt, sweating for 5-6 minutes until softened. Add the tomatoes, dried herbs, water, and some salt and pepper.

3 Bring to a simmer, partially cover with a lid, and cook over a reduced heat for about 15 minutes, stirring from time to time.

4 Tip the contents of the dish into a food processor and pulse until you have the consistency of a thick sauce. Return the sauce to the dish and bring back to a simmer.

5 Scrunch together the minced beef with the nutmeg and plenty of salt and pepper. Shape into meatballs before placing in the simmering sauce.

6 Cover the dish with a lid and cook the meatballs for 20 minutes, turning occasionally, until cooked through.

7 Adjust the seasoning to taste. Serve with a sprinkle of chopped parsley.