This one is from the first Hairy Dieters cookbook.
450g extra lean beef mince
1 large carrot, grated
1 largeish Onion, finely diced.
4 cloves of garlic, crushed.
Freshly ground Salt and Pepper.
2 tbsp Sunflower oil.
1 tsp Oregano
Pinch of salt
1 tin chopped tomatoes
100ml red wine.
For the meatballs, put the mince, onion, garlic, carrot, herbs and seasoning into a large bowl. Mix with your hands then shape into 24 small balls.
Take a large frying pan, add half the sunflower oil and heat. Fry the meatballs for around 5 minutes until browned all over. Then set aside.
Wipe the pan out, then add the remaining oil and the diced onion. Fry gently until translucent, add the garlic and fry for another minute.
Add the tomatoes, red wine and 200ml hot water and bring to a gently simmer. Simmer for 5 minutes, stirring regularly, then add the meatballs back into the sauce. Bring back to simmering point.
Put the lid on the pan and allow to simmer for 20 minutes, stirring from time to time. Then remove the lid and continue to simmer very gently for a further 15-20 minutes until the sauce has thickened. Don’t forget to keep stirring it!
Serve with pasta, or if you’re being super good – try courgette linguine with the fab spiral and slice. Serves 4.