For the sauce:
- 1 400g jar Mutti Passata
- 1 tbsp. Mutti Double Concentrate Tomato Paste
- 1 400g tin Mutti Polpa Finely Chopped Tomatoes
- 3 cloves garlic minced
- 1 small onion finely diced
- 50g butter
- 3 bay leaves
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried chilli flakes
- Extra Virgin Olive Oil
For the meatballs:
- 500gm of each minced pork and beef
- 1 cup breadcrumbs
- 1 cup parmesan cheese
- 2 eggs
- ¼ cup chopped parsley
- 2 tsp garlic salt
1. To make the sauce, firstly heat the oil in a medium saucepan on low heat. Add garlic and onion and cook until translucent.
2. Add the butter and Mutti Double Concentrate Tomato Paste. Mix well and cook for 1-2 minutes.
3. Add the Mutti Polpa and Passata and stir.
4. Add rosemary, oregano, bay leaves, chili and season with salt. Mix well together and reduce heat to low. Cover with a lid. Let the sauce cook for 1½ - 2 hours. Stir throughout the cooking process.
5. While the sauce is cooking, you can make a start on the meatballs. To begin, place all the ingredients in a large bowl and combine well. I use my hands as it’s easier but you can use a spoon.
6. Make them into balls with your hands. Place them on a flat tray, cover in cling wrap and place them in the fridge for an hour to firm.
7. In a large saucepan, cook each of the meatballs until they are a little brown on either sides but not cooked all the way through.
8. In the last 30mins of the cooking the sauce, place each of the meatballs into the sauce and pop the lid back on. The heat from the sauce will cook the meatballs.
9. Serve with your favourite pasta or with ciabatta bread.