Meatballs and tomato sauce

Sauce:
3 sticks celery (sf)
1 bulb garlic (f)
2 large onions (sf)
2-3 shredded carrots (sf)
1 box passata (f)
1 tin chopped tomatoes (sf)
1 beef stock cube (f)
1/2 tsp bicarbonate of soda (+1 syn)
basil (f)
oregano (f)


Meatballs
500g lean mince (f)
1 large finely chopped onion (sf)
1 stock cube (f)
salt and pepper (f)
1 egg (f)

Pasta (f)

Chop celery, garlic, and one and a half onions and add to pan with small amount of hot water and bicarb. Cook down until water all evapourates, and onion becomes mushy and slightly brown. Add another splash of hot water, deglaze (scrape the pan with a wooden spoon) and add carrots,
and remaining half an onion chopped.

The first onions mush act as flavouring and help thicken, and the second half adds texture to the sauce.
Cook for a couple of minutes and then add
tomatoes, passata, and flavourings (basil, oregano, stock, etc. Turn down to low and gently cook through (cover pan if already thick sauce).

In a separate bowl, add the finely chopped onion, ground up stock cubes, mince and generous seasoning of salt and pepper. Mix together thoroughly, then add the egg and mix again. Grab a small handful and form into small balls.

Spray your balls with frylight and place gently in a pan over a high heat. Either gently shake the pan, or use a spatula to turn them over, so they start to brown on all sides (2-3 mins). This will help hold them together, and add some nice flavour. When done, add to the tomato sauce and *gently* stir.

I did this in a few batches as we had lots of meatballs. Probably, 250g mince would be enough for 4.




Cook the sauce through on low for at least 20-30 minutes to make sure the meatballs are cooked through. Just before serving. grab one and cut in half - if the centre is still red, continue cooking.
Serve with pasta or noodles.

We had enough for 2 meals for 4.  About 0.25 syns/portion.