Brett's Meatballs with Tomato Fettuccine
- 500g beef mince
- 2 onions, finely diced
- 4 cloves garlic
- 1 sprig rosemary
- 1 egg
- salt to taste
- pepper to taste
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 400g can diced tomatoes
- 1 tsp sugar
- 500g fettuccine
To make the meatballs, place the beef mince, 1 onion, 3 garlic cloves, rosemary and egg into a large bowl. Season with salt and pepper and mix thoroughly. Roll into small balls about the size of a golf ball, and set aside in a cool place.
Heat oil in a frying pan on medium heat. Place meatballs into the pan, starting at 12 o’clock and work your way clockwise around the pan to ensure they are cooked evenly. Turn often until golden.
To make the sauce, sweat off the remaining garlic clove and 1 onion, then add the thyme and tomatoes and cook until nice and thick, approx. 25 minutes. Add sugar, salt and pepper to taste.
Boil a large pot of water. Add salt and pasta. Cook until al dente.
Place pasta in a large bowl, add meatballs and cover with sauce.
By Brett McGregor