This is such a quick and easy dinner to make and ideal for a mid-week dinner.  Having some garlic bread to soak up the sauce is just perfect.

Serves 4

Ingredients:

For the meatballs:

• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 50g / 2oz parmesan cheese
• 1 tbsp. dried thyme
• ½ tsp paprika
• 1 egg, beaten
• 500g minced beef
• Salt and ground pepper, for seasoning
• 2 tbsp. olive oil

For the sauce:

• 1 large onion, finely chopped or 1 tsp onion granules
• 3 garlic cloves, crushed
• 600ml passata
• 3 tbsp. tomato puree
• 2 tsp caster sugar
• ¼ tsp cayenne pepper, if you prefer it spicier add a bit more
• 2 tbsp. dried basil
• 1 tbsp. oregano
• Dash Worcester sauce
• Optional : grated cheese over the top

Method:

1. First make the meatballs as these will need to chill in the fridge for 30mins. Put all the ingredients except the oil in a large bowl, and mix well until all combined.  Shape into around 24 even sized balls (you’ll find it easier if you have dampen your hands with water).  Place in the fridge to chill, or until you are ready.
2. Heat the oil in a wide, heavy based frying pan, add the meatballs and fry over a medium heat, turning occasionally with two spoons carefully or they will break, for around 8-10mins or until golden brown. The meatballs don’t need to be cooked through at this stage – these may need to be cooked in batches.  Remove from the pan and set aside. 
3. Next make the sauce, in the same pan (no need to add more oil), add the onion and garlic and fry over a medium heat until soft.
4. Stir in the passata, tomato puree, sugar, cayenne pepper, basil, oregano and 300ml of water, mix will and add a dash of Worcester sauce and season.  Cook the sauce for around 5mins, reduce the heat and add the meatballs and simmer for a further 15mins.
5. In the meantime, cook the spaghetti according to the packets instructions, drain and serve with the meatballs on top sprinkled with grated cheese.