Spaghetti And Meatballs - cooking recipe

Ingredients

None None FOR THE MEATBALLS
2 lbs meatloaf mix or ground beef
1 cup fresh breadcrumbs
1 None onion, finely chopped
2 tbsp tomato paste
1 None egg, lightly beaten
2 tbsp pine nuts
1 tbsp chopped mint
1 tbsp chopped parsley
2 tbsp olive oil
None None FOR THE TOMATO SAUCE
1 large onion, chopped
2 cloves garlic, crushed
1 can (14 oz) diced tomatoes
1/2 cup white wine
1/2 cup chopped sun-dried tomatoes
2 tsp brown sugar
None None FOR THE PASTA
14 oz spaghetti
1/4 cup torn basil leaves, plus additional whole basil leaves, to serve
2 tbsp sliced pitted black olives
None None Shaved Parmesan cheese, to serve

Preparation

For the meatballs, combine meatloaf mix, breadcrumbs, onion, tomato paste, egg, pine nuts, mint and parsley in a large bowl. Form into 3/4-inch balls. Refrigerate for 10 mins.
Heat oil in a large skillet on high heat. Brown meatballs, in batches, on all sides for 4-5 mins. Drain on paper towel.
For the tomato sauce, saute onion and garlic in drippings in skillet for 2-3 mins or until onion is tender. Stir in diced tomatoes, 1 cup water, wine, sun-dried tomato, tomato paste and sugar. Bring to a boil. Reduce heat to low; simmer for 15 mins. Season to taste.
Return meatballs to pan and simmer for further 10-15 mins or until cooked through (add a little more liquid to sauce if it becomes too thick).
Meanwhile, cook spaghetti in a saucepan of salted boiling water according to package directions. Drain well and return to pan.
Add meatballs and sauce, torn basil and olives to hot spaghetti; toss well. Top with additional whole basil leaves and Parmesan cheese.