Spaghetti And Meatballs - cooking recipe

Ingredients

None None Meatballs
1 lb ground beef
1 None onion, finely chopped
1/4 cup sun-dried tomato pesto
3 tbsp chopped fresh parsley
2 tbsp chopped fresh oregano
2 cloves garlic, minced
None None Tomato Sauce
1 tbsp olive oil
1 None onion, sliced
1 clove garlic, minced
2 (13.5 oz) cans diced tomatoes
1/2 cup sliced pitted black olives
None None Spaghetti and Meatballs
1 tbsp olive oil
8 oz spaghetti
1/4 cup torn fresh basil, plus extra to serve
None None shaved Parmesan cheese, to serve

Preparation

To make the meatballs, combine ground beef, onion, pesto, herbs and garlic. Season then roll into walnut-sized balls. Arrange on a baking tray. Chill for 15 mins.
To make the tomato sauce, heat oil in a saucepan over high heat. Saute onion and garlic for 3-4 mins, until onion is tender. Add tomatoes and olives. Season to taste. Bring to a boil then reduce heat and simmer for 5 mins, until thickened slightly.
Meanwhile, in a large frying pan, heat oil over high heat. Cook meatballs for 3-4 mins, until browned on all sides. Drain on paper towels. Transfer to tomato sauce and simmer for 8-10 mins, or until meatballs are cooked through.
Cook spaghetti in boiling, salted water for 8-10 mins, until al dente. Drain then toss through sauce along with torn basil. Sprinkle with Parmesan and extra basil.