2 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed
1½ cups (375ml) passata
1 tablespoon finely chopped sage
1 tablespoon finely chopped rosemary
Combine beef mince, breadcrumbs, egg, sage and rosemary in a large bowl. Season and roll tablespoons of mixture into balls. Heat oil in a large frying pan on medium. Cook meatballs for 6 minutes, until browned all over and cooked through. Set aside.
To make tomato sauce, heat oil in a large saucepan on medium. Pan-fry onion and garlic for 3 minutes, until soft. Add passata, 1½ cups water and herbs. Bring to boil. Simmer, uncovered, for 5 minutes and season. Add meatballs and cook for another 5 minutes.
Meanwhile, cook spaghetti in a large saucepan of boiling, salted water according to packet directions. Drain. Top with meatballs and scatter with basil.
