Spaghetti With Ricotta-Stuffed Meatballs

• 5 tbsp olive oil
• 2 None red chillies, deseeded and chopped
• 2 cloves garlic, peeled and finely chopped
• 2 None red onions, peeled and finely diced
• 2 cans (400g each) chopped tomatoes
• 700 g beef mince
• 1 tsp Dijon mustard
• 1 None egg, beaten
• 4 tbsp breadcrumbs
• 30 g sun-dried tomatoes, finely chopped
• 30 g ricotta
• 200 g spaghetti
• None None Fresh basil, for garnish

1. To make the tomato sauce, heat 2 tbsp oil in a saucepan and saute the chilies, garlic and half the onion for 2 mins. Add the tomatoes and 1/4 cup water, bring to a boil and simmer for 15 mins. Season with salt and black pepper.
2. To make the meatballs, mix the beef, mustard, egg, breadcrumbs and remaining onion in a bowl. Season with salt and black pepper. Shape into 16 meatballs and press some of the sun-dried tomatoes and ricotta into the middle of each. Heat 3 tbsp oil in a large frying pan and brown the meatballs for 10 mins, turning.
3. Cook the spaghetti in boiling salted water according to the package instructions. Drain and toss with the tomato sauce. Transfer to serving plates and top with the meatballs. Garnish with fresh basil leaves.

olive oil, red chillies, garlic, red onions, tomatoes, beef mince, mustard, egg, breadcrumbs, tomatoes, ricotta, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/21587 (may not work)