Meatballs and Tomato Sauce

Pork and Beef Mince, 500g
Brown onion, 1, finely diced, divided
Sourdough, 1 slice, processed into bread crumbs in a food processor
Mix of basil, oregano, thyme, dried chilli flakes
Tomato sauce, 1 tbs
Carrot, 1/2, finely diced
Mushroom, 1 cup, sliced
Garlic, 2 cloves, crushed
Tomato Paste, 2 tbs
San Marzano Tomatoes, 400g can
Olive Oil, 1 tbs

Preheat oven to 205 degrees celsius fan forced.

Gently fry onion and carrot in oil for 5 minutes over medium heat.

Add onion to the crumbs in the food processor and process for 10-15 seconds.

Combine breadcrumbs with mince and spices, chilli and tomato sauce. Mix well to combine.

Roll into balls and place on baking tray. Bake for 20 minutes or until well browned and completely cooked.

Add ½ cup of water to the onion and carrot and turn the heat to medium - high. Simmer for 5 minutes then add a little more water. Simmer until most of the water has evaporated.

Add mushroom and cook until they have softened.

Add tomato paste and stir for a minute to caramelise.

Add garlic, stir well then add tomatoes.

Stir well, turn heat to medium and simmer for 5 minutes.

Place meatballs on top of the sauce and simmer for 10 minutes.

Serve with al dente penne and parmesan.