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Meatballs in tomato sugo recipe

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Created by Suzanne Gibbs and Adelaide Lucas

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Photography: André Martin

Cuisine: Italian
Servings: Serves 4
Cooking Time: More than 1 hour
Course: Main

Ingredients

500g beef mince
1 onion, finely chopped
1 cup fresh breadcrumbs
2 eggs, lightly beaten
¼ cup chopped parsley
1 tablespoon olive oil
½ cup chopped basil
steamed rice and parmesan, to serve

Tomato sugo
1 tablespoon olive oil
4 garlic cloves, crushed
700g jar tomato passata
400g can diced tomatoes

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Preparation

To make tomato sugo, heat oil in a large saucepan on medium. Panfry garlic for 1 minute, until softened. Add passata and tomatoes. Bring to boil. Simmer on low heat for 30 minutes. Cool slightly and season to taste. Use a blender or a hand mixer to puree until smooth.

Combine mince, onion, breadcrumbs, eggs and parsley in a bowl. Season.

Roll tablespoons of mince into balls. Heat oil in a large frying pan. Cook meatballs in batches for 3-5 minutes, turning, until browned. Set aside.

Return two-thirds of sugo to frying pan and heat on medium. Reserve remaining sugo. Add meatballs and simmer on medium for 10 minutes, until cooked through. Stir in basil. Serve with steamed rice and top with shaved parmesan.

If you enjoyed this Meatballs in tomato sugo recipe then browse more Italian recipes, child-friendly recipes, nut-free recipes and our most popular hainanese chicken rice recipe.

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