Tomato Cream Spaghetti & Meatballs

Method

1. Mix the mince with the salt and pepper.
2. Form meatballs (about 40 - 50 g each).
3. Heat the oil over a medium heat.
4. Brown the meatballs, a few at a time. Drain and set aside.
5. Using the same pot and oil, fry the garlic and then add the tinned tomatoes and sugar.
6. Lower the heat and simmer the tomatoes until they have deepened in colour and the sauce has thickened. Using a fork or potato masher, break up any large pieces of tomato.
7. Season the sauce with salt and pepper to taste, and then add the cream and some fresh basil leaves.
8. Simmer for a further 5 minutes.
9. Either leave the sauce as it is; or let it cool a little before blending to a smooth sauce.
10. Add the meatballs to the sauce and simmer gently for about 10 minutes or until they are cooked through. The cooking time will vary slightly based on the size of the meatballs.
11. Once the meatballs have cooked, add the cooked pasta and gently toss it in the sauce until it is evenly coated.
12. Serve with fresh basil and grated parmesan cheese.