The tomato sauce recipe makes enough for 4 people (5 or 6 at a push!), so if you are cooking for one, then save some of the sauce before you add the meatballs. If you are going to save the sauce to have with meatballs again, then freeze after the initial 10 minute simmering time.
However, if you want to use the extra sauce to have with chicken goujons, chorizo, tuna or even just on its own, then let it simmer for another 15-20 minutes. This extra cooking time lets the flavours develop, as the sauce will only require gently reheating for these dishes.
Although you can cook the meatballs separately, I like to let mine cook in the sauce once they are browned. This allows the meat juices to enrichen the sauce, and lets the tomato sauce flavour the meatballs - that's what's called a win/win!
1 pack of ready-rolled, fresh, meatballs
For the tomato sauce:
2 tablespoons of olive oil
1 white onion
2 cloves of garlic
2 x 400g cans of tinned tomatoes
2 tablespoons of sun-dried tomato paste
2 tablespoons of dried oregano
1 bay leaf
Pinch of brown sugar
1 tablespoon of red wine vinegar
Handful of basil leaves
Spaghetti
Parmesan
To make the tomato sauce:
- Finely dice the onion.
- Heat the olive oil in a lidded sauté pan or large saucepan.
- Add the onion and sauté until translucent.
- Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
- Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar. Season well.
- Bring the tomato sauce to the boil then cover, lower the heat and simmer for 10 minutes.
To finish the dish:
- Whilst the tomato sauce is cooking, remove the meatballs from the fridge.
- Place any meatballs that you wish to save for another day onto a small baking tray and place in the freezer. Once frozen, remove the meatballs from the tray and place into a food bag. Return to the freezer.
- Heat 2-3 tablespoons of olive oil in a frying pan over a low to medium heat. Fry the meatballs until they are golden brown. Note that the meatballs burn easily if the heat is too high. You may need to fry them in batches.
- Add the browned meatballs to the sauce and then gently spoon the sauce over the top of the meatballs.
- Cover and simmer for 15-20 minutes until the meatballs are cooked through.
- Whilst the meatballs are cooking, cook the spaghetti according the packet instructions.
To serve:
- Spoon the meatballs and sauce over the drained spaghetti.
- Top with fresh basil leaves (optional) and lots of grated parmesan.
