Ingredients

• 2 tbsp olive oil
• 150g/5oz onion
• finely chopped
• 1 clove garlic
• crushed
• 900g/2lb beef mince
• 2 tbsp freshly chopped herbs
• such as marjoram
• or 1 tbsp rosemary
• 1 free-range egg
• beaten
• 3 tbsp olive oil
• salt and freshly ground black pepper
• 3 tbsp olive oil
• 110g/4oz onion
• sliced
• 1 garlic clove
• crushed
• 150g/5¼oz mozzarella
• grated
• 1 tsp caster sugar
• 2 x 400g cans tomatoes

Directions

• Heat two tablespoons of olive oil in a heavy stainless steel saucepan over a gentle heat and add the onion and garlic. Cover and sweat for four minutes
• until soft and a little golden. Allow to cool.
• In a bowl
• mix the minced beef with the cold sweated onion and garlic. Add the herbs and the beaten egg. Season the mixture with salt and pepper.
• Fry a tiny bit to check the seasoning and adjust if necessary. Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required.
• Meanwhile
• make the tomato sauce. Heat the oil in a stainless steel saucepan.
• Add the sliced onion and the crushed garlic
• toss until coated
• cover
• and sweat on a gentle heat until soft and pale golden.
• Slice the canned tomatoes and add
• with all the juice
• to the onion mixture.
• Season the contents with sugar
• salt and freshly ground pepper.
• Cook the tomatoes uncovered for approximately 30 minutes or until the tomato softens (while this is cooking make the meatballs).
• Heat a frying pan and cook the meatballs for about 10 minutes in about three tablespoons of olive oil.
• When they are cooked
• put them into an ovenproof dish with the tomato sauce and top with the grated mozzarella. Place under a preheated grill until the cheese has melted.
• Serve with spaghetti.