• 1/4 cup olive oil
• 1 brown onion finely chopped
• 2 garlic cloves crushed
• 2 tbs tomato paste
• 400g canned diced tomato
• 2 cups Massel* Beef Style Liquid Stock
• 300g spaghetti
• 1/2 cup parmesan cheese finely grated *to serve
• 1/2 cup fresh basil, leaves removed, to serve

Meatballs

• 500g beef mince
• 1 brown onion grated
• 1 carrot grated peeled
• 1/4 cup fresh flat-leaf parsley finely chopped
• 3/4 cup multigrain fresh breadcrumbs
• 125g fetta diced
• 1 egg beaten
• 1/4 cup plain flour

Method

1. Make meatballs by combining mince, onion, carrot, parsley, breadcrumbs, feta, egg and salt and pepper in a bowl. Mix well.
2. Using clean hands, roll heaped tablespoonfuls of mixture into balls. Place flour on a large plate. Season with salt and pepper. Roll meatballs in flour to coat.
3. Heat 2 tablespoons oil in a non-stick frying pan over medium-high heat. Cook meatballs, in batches, for 2 minutes or until browned. Transfer to a plate.
4. Add remaining 1 tablespoon oil to a clean pan and heat over medium heat. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion is soft.
5. Add tomato paste and cook, stirring for 1 minute.
6. Add the tomatoes and stock to pan. Bring to the boil. Reduce heat to medium-low and simmer until sauce thickens slightly, 15-20 minutes.
7. Add meatballs to pan. Spoon sauce over them to coat. Cover and cook for 15 minutes or until meatballs are cooked through.
8. In the meantime, cook spaghetti in a large saucepan of boiling, salted water according to packet instructions. Drain.

1. Warm serving bowls, arrange spaghetti then spoon in meatballs and sauce. Top with Parmesan and basil leaves.

Equipment

• 5 bowl
• 1 serving plate
• 1 non-stick frying pan
• 1 wooden spoon
• 1 saucepan