Saucy Devilled Meatballs and Pasta
1 med brown onion, chopped finely
2 cups stale breadcrumbs
1 egg (beaten lightly)
2 Tbsp tomato sauce
2 Tbsp Worcestershire sauce
2 Tbsp vegetable oil
2 x 410g cans tomatoes (crushed)
1/2 cup (125ml) beef stock
1 Tbsp tomato sauce (extra)
1 tsp Worcestershire sauce (extra)
1 tsp sugar
1 Tbsp finely chopped flat-leaf parsley
375g spaghetti or pasta
1. Combine mince, onion, breadcrumbs, egg and sauces in large bowl. Shape mixture into about 20 balls.
2. Heat oil in large saucepan; cook meatballs, stirring occasionally, until browned all over.
3. Add undrained crushed tomatoes, stock, extra sauces and sugar. Simmer, uncovered for approx 5 mins or until meatballs are cooked through; stir through parsley.
4. Meanwhile add pasta to large saucepan of boiling water. Boil, uncovered, until pasta is just tender; drain. Serve meatballs and sauce over pasta.
Add cheese if so desired.