I've got 2 recipes, one with lamb & the other with beef - both serve 4.
LAMB
For the meatballs
1 onion, chopped
1 clove garlic, chopped
350g/12oz minced lamb
1 egg yolk
1 tablespoon dried mixed herbs
1 tablespoon olive oil
salt & pepper
For the sauce
300ml/ half pint passata (or tinned chopped tomatoes)
2 tablespoon fresh basil, chop'd
1 clove garlic, chopped
salt & pepper
350g/12oz spaghetti
freshly grated Parmesan
To make the meatballs, mix together the onion, garlic, lamb, egg yolk herbs and seasoning until well blended. Divide the mixture into about 20 pieces and mould into balls. Place on a baking sheet, cover with clear film and chill for at least 30 minutes.
Heat the oil in a large frying pan and add the meatballs. Fry for about 10 minutes, turning occasionally, until browned.
Add the passatta (or tinned tomatoes), basil, garlic and seasoning to the pan containing the meatballs and bring to the boil. Cover and simmer for 20 minutes, or until the meatballs are tender.
Meanwhile, cook the pasta in plenty of boiling salted water according to the instructions on the packet. Drain thoroughly and divide among four serving plates. Spoon over the meatballs and some of the sauce. Serve immediately with plenty of freshly grated Parmesan cheese.
BEEF
3 tablespoons olive oil
2 medium onions, chopped
400g/14oz tinned chopped tomatoes
2 tablespoons tomato puree
1 bay leaf
1 tablespoon chopped fresh marjoram or ½ teaspoon dried
1 teaspoon sugar
300ml/half pint beef stock
450g/1 lb minced beef
1 clove garlic, chopped
1 tablespoon chopped fresh parsley
50g/2oz fresh breadcrumbs
1 egg, beaten
450g/1 lb dried spaghetti
salt & pepper
1 medium red pepper, cubed
225g/8oz button mushrooms, halved
Start by making the sauce: heat up 1 tablespoon of the oil and fry half the chopped onion for 3 minutes or until it is soft and just starting to brown. Then add the tomatoes, tomato puree, bay leaf, marjoram, sugar and stock. Bring to the boil and simmer gently for 15 minutes.
Next make the meatballs: put the minces beef, garlic, parsley, breadcrumbs, egg, salt and pepper and the remaining onion into a bowl. Mix together, then shape into balls about 2.5cm/1in across. Heat the remaining oil in a large pan and fry the meatballs for 15 minutes, turning frequently.
Cook the pasta as previous recipe.
While the pasta is cooking, add the red pepper and the mushrooms to the meatballs, cover and cook for a further 5 minutes.
Drain the spaghetti, spoon the sauce and meatballs over the pasta and serve.