For 4 servings
Prep and cook time: 1 h
Can be frozenIngredients:
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
freshly ground black pepperMethod:
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.