Spaghetti And Meatballs

• None None FOR THE MEATBALLS
• 2 lbs meatloaf mix or ground beef
• 1 cup fresh breadcrumbs
• 1 None onion, finely chopped
• 2 tbsp tomato paste
• 1 None egg, lightly beaten
• 2 tbsp pine nuts
• 1 tbsp chopped mint
• 1 tbsp chopped parsley
• 2 tbsp olive oil
• None None FOR THE TOMATO SAUCE
• 1 large onion, chopped
• 2 cloves garlic, crushed
• 1 can (14 oz) diced tomatoes
• 1/2 cup white wine
• 1/2 cup chopped sun-dried tomatoes
• 2 tsp brown sugar
• None None FOR THE PASTA
• 14 oz spaghetti
• 1/4 cup torn basil leaves, plus additional whole basil leaves, to serve
• 2 tbsp sliced pitted black olives
• None None Shaved Parmesan cheese, to serve

1. For the meatballs, combine meatloaf mix, breadcrumbs, onion, tomato paste, egg, pine nuts, mint and parsley in a large bowl. Form into 3/4-inch balls. Refrigerate for 10 mins.
2. Heat oil in a large skillet on high heat. Brown meatballs, in batches, on all sides for 4-5 mins. Drain on paper towel.
3. For the tomato sauce, saute onion and garlic in drippings in skillet for 2-3 mins or until onion is tender. Stir in diced tomatoes, 1 cup water, wine, sun-dried tomato, tomato paste and sugar. Bring to a boil. Reduce heat to low; simmer for 15 mins. Season to taste.
4. Return meatballs to pan and simmer for further 10-15 mins or until cooked through (add a little more liquid to sauce if it becomes too thick).
5. Meanwhile, cook spaghetti in a saucepan of salted boiling water according to package directions. Drain well and return to pan.
6. Add meatballs and sauce, torn basil and olives to hot spaghetti; toss well. Top with additional whole basil leaves and Parmesan cheese.

meatballs, meatloaf, fresh breadcrumbs, onion, tomato, egg, nuts, mint, parsley, olive oil, tomato sauce, onion, garlic, tomatoes, white wine, tomatoes, brown sugar, pasta, torn basil, black olives, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/32117 (may not work)