Sicilian meatballs in spicy tomato sauce
700g bottled passata
410g canned crushed tomatoes
150g onions, finely chopped
45g canned anchovies, drained
¼ tsp dried chilli flakes
3 cloves garlic, thinly sliced
1 cup chicken stock
2 cups water
⅓ cup fresh oregano leaves, torn
600g minced lamb
1 cup stale breadcrumbs
2 tbsp pine nuts, coarsely chopped
1 tbsp finely grated lemon rind
¼ cup sultanas, coarsely chopped
¼ cup finely grated parmesan
⅓ cup loosely packed small fresh basil leaves
Place passata, tomatoes, onion, anchovies, chilli, garlic, stock, water and half the oregano in a large thick-bottomed saucepan.
Stir to combine.
Bring it to the boil and then let it simmer, covered.
Meanwhile, using your hands, combine lamb, breadcrumbs, pine nuts, rind, sultanas, parmesan and remaining oregano in a large bowl; roll level tablespoons of mixture into balls.
Drop the meatballs into the simmering sauce and cover.
Let it simmer for about an hour or until the meatballs are cooked through.
Season to taste.
Garnish with basil and serve with pasta, creamy polenta or mashed potato.