Gordon Ramsay's Meatballs in Tomato Sauce

Pour the tomato sauce over the meatballs once they're lightly browned and simmer. Sprinkle with chopped parsley to serve.

To Make The Meatballs

1. 1

   Mix the minced beef, onion, garlic, breadcrumbs, cheese and chopped parsley together in a bowl until combined.

2. 2

   Season well and add the beaten egg to bind, mixing with your hands.

3. 3

   Shape a small piece of the mixture into a ball and fry in an oiled pan until cooked, then taste for seasoning - if necessary, adjust the seasoning of the uncooked mixture.

4. 4

   With damp hands, shape the mixture into about 16 meatballs, trying not to press them too tightly.

5. 5

   Place on a large plate, cover with clingfilm and chill for at least 30 minutes.

To Make The Tomato Sauce

1. 6

   Heat the olive oil in a frying pan, add the onion and garlic and fry gently until lightly golden.

2. 7

   Increase the heat slightly and pour in the wine.

3. 8

   Let it bubble until reduced by half, then stir in the tomatoes, water and sugar.

4. 9

   Season with salt and pepper.

5. 10

   Simmer for 10-15 minutes, until the tomatoes are soft, then remove the pan from the heat.

To Cook The Meatballs

1. 11

   Heat the olive oil in a large, wide pan.

2. 12

   Add the chilled meatballs and fry for 5 minutes, turning frequently, until browned all over.

3. 13

   Pour the tomato sauce over them and simmer for a further 10-15 minutes until the meatballs are cooked through.

To Serve

1. 14

   Divide the meatballs and tomato sauce between warm bowls and sprinkle with chopped parsley to serve.