Lasagna with Tomato Sauce and Meatballs

When I was growing up, my friends were always giddy with excitement at the prospect of eating my mom's pasta and meatballs or lasagna.

My mum was legendary amongst my group of friends. If I ever wanted to gain favours with someone, all I had to do was bribe them with the prospect of meal invitation.

SAUCE

Garlic, onion, wine, 1 28-oz. can crushed tomatoes (6-in-1 from Gioff's), 1 5½ oz. can tomato paste, 1 strip spare ribs fried in olive oil (optional), salt and pepper, basil

Sauté chopped garlic and onion and sprinkle with wine and cover. When wine has evaporated add tomatoes, paste and spare ribs, if used and simmer ½ to 1 hour.

Add salt, pepper and basil.

Add meatballs (see following recipe) and simmer until meatballs float to the top. This will take approximately 1 to 1 ½ hours.

MEATBALLS

Chopped onion, garlic, 1 pound lean ground beef, 2 cups fine bread crumbs soaked in milk, Chopped parsley, 2-3 eggs, 1 cup Crotonese cheese, salt and pepper to taste

Sauté finely chopped onion and garlic. Mix beef, onion and garlic, bread crumbs, chopped parsley, eggs, Crotonese cheese, salt and pepper together - use your hands!

Add touch of nutmeg if you like.

Roll into balls and add tomato sauce.

TIP: Wet your hands with warm water as you shape the meatballs and add a little tomato sauce to the meat mix.