Spaghetti and meatballs

SERVES 6 PREP AND COOK TIME 1 HOUR (+ REFRIGERATION TIME)

2 tablespoons extra virgin olive oil 2 medium (300g) brown onions, chopped finely

2 cloves garlic, chopped finely

1.25 litres (5 cups) tomato passata (Italian tomato cooking sauce) ½ teaspoon dried oregano

2 teaspoons sugar

2 teaspoons red wine vinegar

500g spaghetti chopped fresh flat-leaf parsley, to serve MEATBALLS

750g pork mince

250g lean beef mince

4 eggs

1 cup (80g) grated parmesan cheese 1 large clove garlic, crushed

1 cup (70g) fresh breadcrumbs

100g mozzarella cheese, cut into

1cm cubes

1 MEATBALLS: Using your hands, combine both minces, eggs, parmesan, garlic and breadcrumbs in a large bowl; season well. Using damp hands, roll the mixture into balls about the size of a golf ball. Press a cube of mozzarella into the centre of each meatball; make sure it is completely covered with the mince mixture. Place balls on a plate; cover, refrigerate for at least 30 minutes before cooking.

2 Heat the oil in a large frying pan over medium-low heat. Add onion and garlic; cook, stirring, for 5 minutes or until the onion is soft but not coloured.

3 Stir in the passata, oregano, sugar and vinegar; simmer, uncovered, for 5 minutes or until thickened slightly. Taste the sauce, then add salt, pepper, extra sugar or vinegar as required.

4 Drop the chilled meatballs into the sauce; simmer gently, uncovered, for 30 minutes.

5 Meanwhile, cook the spaghetti in a large saucepan of boiling salted water, uncovered, until just tender; drain.

6 Serve the meatballs and sauce with spaghetti; sprinkle with parsley. Suitable to freeze. Not suitable to microwave.