• 1 Slice of brown bread, crusts removed
  • A dash of milk
  • 500g Minced beef
  • 2 Cloves of garlic, chopped
  • 1tbsp Chives, chopped
  • 2 x 400g Tin of tomatoes
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Stick of celery
  • 2tbsp Tomato purée


  • STEP 1

    Tear the bread into chunks and soak in milk for five minutes. Squeeze out the milk and set aside.

  • STEP 2

    Put the bread into a bowl with the minced meat, one clove of garlic and chives, and mix well.

  • STEP 3

    Roll into balls and fry in oil until cooked through and golden.

  • STEP 4

    In a pan, fry the onion, carrot and celery in oil until they begin to brown, then add the other clove of garlic.

  • STEP 5

    Add the tomato puree, pepper and tomatoes plus the left-over milk.

  • STEP 6

    Simmer for 20 minutes until the sauce thickens, then add the cooked meatballs and simmer for another five minutes.

  • STEP 7

    Meatballs and sauce are suitable for freezing, but freeze separately. Serve with chopped pasta or rice.