Spaghetti With Meatballs

• 1 2/3 lbs ground beef
• 2.5 oz fresh breadcrumbs
• 1 None large egg, lightly beaten
• 2 tbsp sage, finely chopped
• 2 tbsp rosemary, finely chopped
• 3 tbsp olive oil
• 1 None onion, finely chopped
• 2 cloves garlic, crushed
• 1 x 14 oz can tomato puree
• 14 oz spaghetti
• None None Basil, to serve

1. Combine the ground beef, breadcrumbs, egg, half the sage and half the rosemary in a large bowl. Season and roll tablespoons of mixture into balls. Heat 2 tbsp oil in a large frying pan on medium. Cook meatballs for 6 mins, or until browned all over and cooked through. Drain on paper towels.
2. Heat remaining oil in a large saucepan on medium. Saute onion and garlic for 3 mins, until soft. Add tomato puree, remaining herbs and 1 2/3 cups water. Bring to a boil. Simmer, uncovered, for 5 mins. Season to taste, add meatballs and simmer for 5 mins.
3. Meanwhile, prepare spaghetti according to package instructions. Drain. Top with meatballs and garnish with basil.

ground beef, fresh breadcrumbs, egg, sage, rosemary, olive oil, onion, garlic, tomato puruee, basil

Taken from recipes-plus.com/api/v2.0/recipes/29360 (may not work)