For the meat balls
2 tablespoons of olive oil
8 oz minced beef
4 oz Lean minced pork
3 oz fresh white breadcrumbs
3 tablespoons grated Manchego or Parmesan cheese
1 tablespoon tomato paste
3 cloves garlic, chopped fine
3 spring onions, chopped fine
3 teaspoons chopped fresh thyme
1/2 teaspoon turmeric
Salt and pepper, to taste
For the Sauce
1 bottle of good Pasata
2 tablespoons red wine
2 teaspoons chopped fresh basil leaves
2 teaspoons chopped fresh rosemary
In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, spring onions, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 12 to 15 firm balls.
Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.
Add the pasata, wine, basil, and rosemary. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot.