1 Small pack of beef mincemeat
1 Tin chopped tomatoes
1 Onion, chopped finely
1 Clove of garlic, crushed
1 Slice of bread, blended into breadcrumbs
A couple of handful's of pasta
1 egg
 

Directions
1. Open the tin of tomatoes and place in a medium sized saucepan and bring to bubbling. When bubbling lower the heat to medium (this reduces the water in the tomatoes and makes the sauce thicker) keep stirring now and again throughout.
2. Mix the breadcrumbs, mincemeat, and half the onion into a bowl. Whisk the egg and ad that to the mixture and mix together until you have a nice patty of mincemeat (should get your hands nice and messy). Then take clumps off of the patty and make them into the meatballs. The smaller they are the quicker they will cook, the size of a ping pong ball is about right.
3. Heat some olive oil in a frying pan, once bubbling add the meatballs, keep an eye on the meatballs throughout.
4. Put the pasta on to boil.
5. Add the rest of the onion to the sauce along with the crushed garlic. You can also sprinkle some Italian herbs into the sauce as well if you like. Although don't make the mistake I did last time I made this when the lid came off my herbs and fell into the sauce.
6. When the meatballs look ready add them to the tomato sauce. This will keep them warm whilst you serve the pasta onto plates. Then pour the sauce and the meatballs over the pasta and enjoy.

I find this makes enough for 2 people although if you added another tin of tomatoes you could probably stretch it for 3-4 people.

 

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