Polpette al Sugo (Italian Meatballs in Tomato Sauce)

• 1 medium Yellow onion
• 3 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 250 g Minced beef
• 250 g Minced pork
• 1 Egg
• 60 g Breadcrumbs
• 40 g Parmesan
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 700 g Tomato passata
• 20 g Fresh basil

1. Finely chop the yellow onion and finely chop the garlic. Tear most of the fresh basil leaves, reserving a few small leaves for serving.
2. In a mixing bowl, combine the minced beef, minced pork, egg, breadcrumbs, parmesan, fine sea salt and black pepper. Mix with your hands just until evenly combined, then roll into 16 meatballs.
3. Heat 2 tbsp of the extra virgin olive oil in a large frying pan over medium-high heat. Brown the meatballs for 6 to 8 minutes, turning to colour all over; they do not need to be cooked through yet. Transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tbsp extra virgin olive oil to the pan. Cook the onion with a pinch of the fine sea salt for 6 to 8 minutes until soft and lightly golden, scraping up any browned bits. Stir in the garlic and cook for 1 minute until fragrant.
5. Pour in the tomato passata and bring to a gentle simmer. Stir in the torn basil, then taste and adjust with a little more fine sea salt and black pepper if needed.
6. Nestle the meatballs back into the sauce, cover loosely and simmer gently for 18 to 22 minutes until the meatballs are tender and cooked through and the sauce has thickened slightly. Turn the meatballs once or twice so they cook evenly.
7. Remove from the heat and rest for 3 minutes so the sauce settles. Scatter over the reserved basil and serve hot, spooning plenty of sauce over each portion.

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