Spaghetti, Meatballs And Roast Tomatoes - cooking recipe

Ingredients

None None FOR THE MEATBALLS
1 lb ground beef
1 cup fresh breadcrumbs
1 None onion, finely chopped
2 tbsp tomato paste
1 None egg, lightly beaten
1 tbsp chopped rosemary
1 tbsp chopped parsley
2 tbsp olive oil
None None FOR THE ROAST TOMATO SAUCE
1 large onion, chopped
2 cloves garlic, crushed
2 cups chopped roasted tomatoes
1 cup white wine
2 tbsp tomato paste
2 tsp brown sugar
None None TO SERVE
13 oz spaghetti or pasta of choice
1/4 cup torn basil leaves
2 tbsp sliced pitted black olives
None None Shaved Parmesan cheese, crusty bread to serve

Preparation

For the meatballs, combine all the ingredients, except the olive oil, in large bowl until well combined. Form into 1-inch balls. Refrigerate for 10 mins.
Heat the olive oil in a large skillet on high heat. Brown the meatballs well on all sides in batches. Drain on paper towels.
For the sauce, add the onion and garlic to the skillet on medium-high heat. Saute for 2-3 mins, or until tender. Stir in the tomatoes, wine, 1 cup water, tomato paste and sugar; season to taste. Bring to a boil. Reduce heat to low; simmer for 15 mins.
Add the meatballs to the sauce. Simmer for 10-15 mins, or until heated through (add more liquid to the sauce if it gets too thick).
Meanwhile, cook the spaghetti in a large saucepan of boiling salted water according to package directions. Drain and return to the pan. Add the meatballs and sauce with basil leaves and olives; toss well. Serve with Parmesan cheese and crusty bread.