Serves: 4 - 6 depending on the size of appetite
Time: 1 – 1 ¼ hours
For the meatballs:
- 500g 12% fat Beef mince (not low fat or they will be dry)
- 100g Spicy chorizio - very finely chopped or blitzed in a food processor
- 1 large Onion - grated
- 1 clove of garlic - crushed
- 1 tsp Vegetable bouillon powder or a beef OXO cube
- Salt and pepper
- Olive oil for frying
For the tomato sauce:
- 2-3 tbs Extra virgin olive oil (if needed) - 1 large onion - finely diced - 2 cloves of garlic - crushed - 1 large carrot finely grated - 2 tbs Tomato puree - 400g tin of chopped tomatoes - 1 tsp Dried oregano
- 2 tsp of vegetable bouillon powder or stock cube - pinch of chilli flakes (optional) -salt and pepper
1 to make the meatballs simply combine all the ingredients in a bowl and form into small walnut sized balls. Do not over firm them as they will be like bullets, you want soft and lovely meatballs. You should be able to get 24 from the mixture, enough for 6 each if you are serving 4. Make them a little smaller if you want to stretch the mixture to serve 6.
2 Place some olive oil in a large frying pan and brown the meatballs in batches, remove from the pan and set aside while you make the sauce.
3 No need to rinse out the frying pan, add the diced onion to the meaty juices plus a little extra oil if needed and fry gently until soft and golden, about 10 minutes. Add the crushed garlic and cook for another minute.
4 Stir in the grated carrot and cook for 2 - 3 minutes.
5 Add the tomato puree, tinned tomatoes, oregano, vegetable bouillon and chilli flakes, fill the tomato tin with water and add that to the pan. Add a generous amount of black pepper and salt to taste. Stir well and bring to the boil. Turn down the heat and simmer until the sauce has reduced and it is thick and rich.
6 Add the meatballs to the tomato sauce and cook for about 10 minutes until the beef is cooked through and the sauce is bubbling.
7 Serve with spaghetti and a big wedge of garlic bread. Add parmesan cheese if that's what you like.
NOTE: You can prepare the sauce and the meatballs ahead of time and chill until needed. I haven't tried freezing it but it should work very well.