Ingredients

500g lean minced beef
2 tb sp parsley, chopped
60g salami very finely chopped
60g grated parmesan cheese
3 tb sp tomato puree
1 egg , beaten
15g butter
1 onion , finely chopped
1 tsp dried basil
1 tsp dried oregano
440g canned tomatoes, chopped
125mls beef stock
125mls white wine
1 tsp caster sugar
250g spaghetti.

Method

Combine beef, parsley, salami, parmesan cheese and 1 tb sp tomato puree
in a bowl. Mix enough egg to bind. Form mixture into small balls, cook in a
non stick pan for 10-12 minutes until cooked, then set aside.

Melt butter in a large frying pan over moderate heat. Add onion, basil and
oregano and cook for 2 minutes. Stir in tomatoes, remaining tomato puree, beef stock, white wine and sugar. Simmer mixture for 30 minutes, stirring
occasionally, until thick.

Cook spaghetti in boiling salt water until just tender, drain.
Stir meatballs into the tomato sauce, warm through, stirring occasionally.
Serve on a bed of spaghetti.


(Serves: 4)