A hearty and flavoursome dish
500g beef mince
1/4 teaspoon native peppersalt mix
One clove of garlic, crushed
1 egg (we use a duck egg)
2 medium onions chopped
5 cloves garlic minced
1/4 cup olive oil
750ml jar of passata or tomatoes peeled
2 teaspoons native peppersalt mix
750ml beef stock
1 bay leaf
200g tomato paste
Fresh basil (or dried equivalent to 3/4 teaspoon)
Mix the beef mince, pepper, egg, garlic and salt and pepper mix an form into balls approx 2-3cm in diameter. Store in the fridge until sauce is prepared.
Saute onion and garlic in olive oil until translucent. Add to a large pot or slow cooker and add tomatoes, salt and pepper mix, bay leaf and beef stock. Cover and simmer for approx 1.5 hours.
Stir in tomato paste, basil and the meatballs, simmering 30 minutes (or longer in a slow cooker, you can leave them there until you are ready) and then serve.
This dish can be eaten just by itself, served with bread, rice, spaghetti, noodles or salad.