500g beef mince ( or half beef halve veal mince)
4-6 good butcher quality pork sausages
4 garlic cloves crushed
A large handful stale fine breadcrumbs
1tbs milk
1 handful fine chopped parsley
1tso dried oregano
1 tsp dried basil
60 g grated Parmesan
1small onion finely grated
Salt pepper
2can chopped tomatoes
2tsp caster sugar
1tsp tomato paste
1tbs chopped capers
1bayleaf
A dash of olive oil
1/2 glass red wine
First make the sauce. Empty the cans of tomatoes into a pan with 2 minced garlic cloves The dried herbs the capers the bay leaf the paste the caster sugar a dash of olive oil and plenty of salt and pepper and allow to gently simmer for 30 mins or so til rich and thick . Taste and adjust seasoning
Whilst the sauce is bubbling soak the breadcrumbs in grated onion and milk. Then in a bowl add to the meats the parsley and the Parmesan . Generously season and Work well to ensure the meatballs are tender. ( if too sticky add a little more breadcrumbs, the mix should be firm ..) Then roll into balls
And place them in the sauce. Add the wine pop on the lid and allow to simmer a further 30+mins or so until the meatballs are cooked through thoroughly and the sauce glossy and thick . Cook your pasta in salted water according to instructions drain and retain a little of the water. Pop pan of pasta back on stove add a little pasta water and a couple of tbs of the tomato sauce swirl to thicken then serve with the rest of the meatballs and sauce with lots of extra Parmesan and black pepper.