Spaghetti With Ricotta-Stuffed Meatballs - cooking recipe

Ingredients

5 tbsp olive oil
2 None red chillies, deseeded and chopped
2 cloves garlic, peeled and finely chopped
2 None red onions, peeled and finely diced
2 cans (400g each) chopped tomatoes
700 g beef mince
1 tsp Dijon mustard
1 None egg, beaten
4 tbsp breadcrumbs
30 g sun-dried tomatoes, finely chopped
30 g ricotta
200 g spaghetti
None None Fresh basil, for garnish

Preparation

To make the tomato sauce, heat 2 tbsp oil in a saucepan and saute the chilies, garlic and half the onion for 2 mins. Add the tomatoes and 1/4 cup water, bring to a boil and simmer for 15 mins. Season with salt and black pepper.
To make the meatballs, mix the beef, mustard, egg, breadcrumbs and remaining onion in a bowl. Season with salt and black pepper. Shape into 16 meatballs and press some of the sun-dried tomatoes and ricotta into the middle of each. Heat 3 tbsp oil in a large frying pan and brown the meatballs for 10 mins, turning.
Cook the spaghetti in boiling salted water according to the package instructions. Drain and toss with the tomato sauce. Transfer to serving plates and top with the meatballs. Garnish with fresh basil leaves.