Check out my beefy balls!

Welcome back bloggers. Sorry for the short break. I've been ball bustingly busily. So rather than go on busting my balls, I cooked them for all to see.

Ingredents:

500g Minced beef.

800g Tin of crushed roma tomatoes.

1 large brown onion. Diced.

Few fresh spriggs of Rosemarry, Tyme, and Sage. Choped.
8 Cloves of garlic. Finley diced.

2 Table spoons of bread crumbs.
1/2 table spoon of salt flakes.

10 good crackes of pepper.

Olive oil.

Dash of red wine.

Method:

Combine the beef, herbs, garlic, bread crumbs, salt, and peper in a mixing bowl. Heat some olive oil in a large heavy based pot. Roll the mixture into balls alittle smaller than a golf ball. Gently fry them on all sides untill just cooked. Remove from pot and add the onions. Stir often untill the onion becomes well softened and cooked. Add the tomatoes and a bit extra salt and peper, plus a little splash of wine. Simmer the sauce for about 15 or so minutes, or untill it has reduced and thickened. Replace the meat balls and simmer for a further 20 minutes. add water if it starts to look a bit dry. Serve on a bed of fresh pasta....