Springbok Meatballs in Rich Tomato and Basil Sauce

Directions

1In a heavy pan, heat a few splashes of virgin oil and add the meatballs (don’t feel the need to add all at once, cook in batches) and seal them so have a nice brown crust all over.

2Once this is done, place the meatballs in an oven proof dish and then, into the oven on 180 degrees C.

3Then In a medium sized pan, heat a few splashes of oil and add the chopped onion, season with salt and pepper, and cook until translucent, then stir in half the tube of tomato puree, then the two tins of chopped tomatoes (use a little water to swill the tins of any residue then add to the sauce) then bring to the boil, and then turn down to a simmer.

4Add a few torn leaves of basil and then taste.

5Depending on the brand of tomatoes you may need to add a pinch or two of sugar as it could be a little bitter.

6Adjust the seasoning with salt and pepper if needed, then take out the meat balls from the oven and pour the sauce over them and pop back in the oven.

7Now cook your pasta of choice, and finish with a good glug of virgin oil when drained.

8Portion the pasta in to bowls then pop one or two balls on top with a good spoon full or the sauce, drop a nice sprig of basil on top and serve with some freshly shaved Parmesan cheese.

9Delish