600g Few & Far Premium Beef Mince 1 large brown onion, cut in half 4 cloves fresh garlic 1 tsp dried oregano 1 tsp dried rosemary 1 can diced Italian tomatoes 1 tbsp tomato paste ½ cup white wine Salt and pepper to taste
Meatballs
Grate ½ brown onion and finely diced 2 garlic bulbs
In a mixing bowl, combine these with the mince, dried herbs, 1tsp salt and ½ tsp black pepper.
Mix well and roll into 50g balls.
Sauce
Finely dice the other half of the brown onion and the remaining garlic bulbs
Place saucepan on medium to high heat
Place your meatballs into the pan and fry lightly on all sides
Remove meatballs and set aside.
In the same pan, add onions to the pan with olive oil and sauté for 2-3 minutes
Once softened, add garlic and sauté for 1 minute
Add 1 tbsp of tomato paste and fry off for 30 seconds
Add white wine and reduce by half
Add tin of tomatoes, 1 ½ tsp salt and ½ tsp of pepper
Return the meatballs to the sauce, reduce temperature to low and simmer for 15-20 minutes. Optional: for extra flavour, add 2 sprigs of fresh rosemary and thyme
Slice a fresh baguette and place cut-side-up in the oven.
Scoop out the meatballs being careful not to collect too much sauce and add them to your freshly toasted baguette.
Top with sliced mozzarella or provolone cheese and place under the grill or in the oven on high for 2-3 minutes.
Enjoy!
Feeling more classic? Follow step 1-9 and then serve on top of your favourite pasta topped with grated parmesan or pecorino. Skip to step 14.