• Olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, finely chopped
  • 3 garlic cloved, crushed
  • 300 grams mushrooms, quartered
  • 3 tablespoons mixed herbs
  • Splodge of tomato puree
  • 2 tins chopped tomatoes
  • 1 glass red wine
  • Splashes of Wocestershire sauce and balsamic vinegar
  • 1 chicken stock cube
  • For the meatballs:
  • 1 kilogram lean minced beef
  • 1 pack mini mozzarella balls
  • 1 egg
  • 3 tablespoons breadcrumbs
  • Salt and pepper


  1. Sweat off the onion, pepper and garlic in the oil until soft. Add the mushrooms and herbs and cook for a couple more minutes.
  2. Add everything else including the crumbled stock cube and leave to bubble for as long as you can (1-2 hours is best).
  3. For the meatballs, squidge together the mince, breadcrumbs, egg and seasoning. Push a blob flat in your palm and stick a mozzarella ball in the middle. Close the mince around it making sure there are no gaps.
  4. Cook in the sauce for 10 minutes and serve with spaghetti or rice!