Nothing fancy here. Big, authentic meatballs, a generous smothering of home-made tomato sauce, a little grated parmesan on top and some garlic bread. Good old-fashioned American–Italian food.
Meanwhile, sauté the onion, carrot and celery in the olive oil over medium heat for about 5 minutes until the onion is translucent. Stir in the crushed garlic and cook for another minute before adding the oregano, tomato passata and water. Simmer for 15 minutes. Season with salt and pepper, and a pinch of raw (demerara) sugar if you like. Add the meatballs and simmer for 15 minutes just before serving.
While you’re making the garlic bread, start cooking the spaghetti. Cook in boiling salted water until al dente, then drain and serve with the meatballs and tomato sauce. Offer garlic bread on the side.
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