2 T olive oil
3 cloves of garlic finely sliced
1/2 cup of basil leaves
1 700ml jar of tomato passata
1 400g can of cherry tomatoes
1/2 cup water
1 T malt or balsamic vinegar
1 T brown sugar
1 tsp salt
Heat olive oil on a medium heat, add garlic and basil leaves and cook until the garlic just starts to colour. Add remaining ingredients and simmer for 30 minutes while you are making your meatballs.
400g pork mince
400g beef mince
2 cloves garlic, crushed
4 anchovies, finely chopped
4 sage leaves, finely chopped
1 onion finely chopped
zest of 1/2 lemon
pinch of chilli flakes
1/2 cup of panko bread crumbs
1 tsp salt
Heat 2 tablespoons of olive oil in a pan and cook the onion until soft. Cool. Place all remaining ingredients in a bowl and add onion, mix to combine. I like to test them seasoning by cooking a small bit in a pan.
Roll into 24 balls, slightly larger than a golf ball. Heat the pan with a little and cook the meatballs until brown all over.
Place in an oven proof dish and pour over the tomato sauce.
Sprinkle with Parmesan and place in a preheated oven at 150º for 1 1/2 hours or until the meatballs are nice and tender and the sauce and thickened and lovely and rich.
Cook the pasta in plenty of salted boiling water until just cooked.
Serve the meatballs on top of the spaghetti and garnish with picked basil leaves and shaved Parmesan.
Serves four to six depending on how hungry you are!