Spaghetti and Meatballs with Fresh Tomato Sauce

Using fresh tomatoes for this is really only good in spring or summer when they become cheap. In the cooler months, use tinned tomatoes or just buy a tomato pasta sauce. 

Meatballs:

500g Mince

1/4 cup Breadcrumbs

1 Egg, beaten

1 clove Garlic, finely chopped

1/2 Onion, diced

2 Tbsp Fresh Coriander, chopped

Salt and Pepper to season

Sauce:

1/2 Onion, diced

2 cloves Garlic, finely chopped

2 Tbsp Olive Oil

1 kg Tomatoes, roughly chopped

5-6 large leaves Fresh Basil, roughly chopped

1 tsp Fresh Thyme

2 Tbsp Fresh Oregano or 1 Tbsp Dried

1 Tbsp Brown Sugar

Mix mince, breadcrumbs, garlic, onion and coriander together. Season and add egg, mixing with hands. Roll into about 16 balls, cover and chill for at least half an hour. 

Meanwhile, heat oil in a large pan, soften garlic and onion then add tomatoes and allow to gently fry over a medium heat. Put your spaghetti or preferred pasta on now, about half a packet. 

When pasta is cooked, pour a cupful of the water over the tomatoes (the starch works as a thickening agent) along with basil, thyme, oregano and sugar. Cover and simmer for 10 minutes. Drain your pasta, cool under cold water, drain again ad leave aside. 

Heat olive oil in a pan and lightly brown your meatballs all over before adding them to the sauce. Season generously and simmer uncovered over a medium-high heat for 20 minutes or until meatballs are cooked though. 

Add pasta and mix through sauce for 2 minutes to reheat and then serve.