Ingredients:-
500 g beef mince,
1 large onion,
2 cloves garlic,
1 tsp mustard,
1 splash Worcestershire sauce,
1 handful rosemary, chopped,
1 handful grated parmesan cheese,
1 splash olive oil,
1 Tbsp tomato puree,
1 glass red wine or red wine vinegar,
800 g tomatoes, chopped,
300 ml beef stock,
1 pinch sugar,
300 g pasta,
1 handful fresh basil, chopped,
2 handfuls of grated cheese,
METHOD:-
Preheat oven to 180ºC.
Peel and chop the onion and grate the peeled garlic.
Prepare the Meatballs:-
Mix the beef mince with half of the onion and garlic. add the mustard, worcestershire sauce, rosemary, parmesan, and season. Roll into ball and place on a plate, cover with cling film and put in the fridge for at least 30 mins
The Sauce:-
Fry the rest of the onion in oil for a few mins and then add the garlic. Stir for a few mins and then add the tomato puree and red wine or red vinegar to reduce.
Tip in the chopped tomatoes, beef stock, sugar and season with salt and pepper then simmer for 20 mins.
Cook the Pasta:-
Cook the pasta in boiling salted water until just cooked, then drain and toss in oil.
The Meatballs:-
Take the meatballs out of the fridge. Place in a hot frying pan with a splash of oil to colour the outside of the meatballs.  Then add the balls to the tomato sauce and simmer for 10 mins.
Assemble:-
Put the pasta in a large deep tray and add meatballs and sauce. Sprinkle basil over the top and mix so that all the pasta is coated in the sauce.
Sprinkle with cheese and bake in oven until the topping is golden - approximately 20 mins.
Serve hot with your favourite salad