Kabi's Kitchen

Ingredients

for the Meatballs

• 1 Medium size Onion (Finely chopped)
• 2 Cloves of Garlic
• 500g Minced Beef
• 50g Breadcrumbs
• 1 Egg Yolk
• 2tbsp Olive Oil
• 1 tbsp Marjoram
• Salt and Grounded Black Pepper

for the Sauce

• 2tbsp Olive Oil
• 1 Medium size Onion
• 400g Chopped Tomatoes (tinned)
• 300g Sieved Tomato Passata
• 1tbsp Tomato Purée
• 1tbsp Worchester Sauce
• 2tbsp Marjoram
• 1tbsp Oregano
• Handful of fresh Basil
• Seasoning
• Greated Parmigiano Cheese

• Preparation time: 45 minute
• Cooling time: 30 minute
• Serves: 4 person

For the meatballs, mixing the onion, garlic, minced meat, breadcrumbs, olive oil, black pepper and salt. Add the lightly beaten egg to bind, mixing with your hand. I like the squashy texture coming through my finger. Dampen your hand it will not stick to the mixture. Shape a small piece first and fry it in oil . Taste it for seasoning, and if it needs you can adjust now. Create tennis ball size meatballs, but flatten them a bit with the palm of your hand. Rest it for a good 20 minute.

I make the sauce with the meatballs. If you don’t have big enough pan, you can just fry the meatballs first and cover up with the sauce after.

Fry the onion , garlic, and the meatballs in hot olive oil. Turn the meatballs gently, not to burn it or crumble them. When the meatballs are sealed, add the tomato purée into the pan and fry it for a good 2 minute on high heat. Turn down the heat, and mix in the Worchester sauce. Add the tinned chopped tomatoes, and sieved tomato for extra sauce. Gently cook the meatballs in the sauce, and add the marjoram and oregano. Season as you like it. Cook it for a good 20 minute. Whilst is cooking you have time to boil some pasta as well.

When the meatball is cooked, take the pan off of the heat, and add a handful of fresh basil. Just tear them into the sauce, and fold the hot sauce over it.

Serve it on the top of the pasta (tagliatelle, penne, etc) with some greated Parmigiano cheese.