Ingredients for the Sauce
- One large chopped onion
- Salt and Black Pepper
- One can of chopped Italian tomatoes with herbs
- One ounce of butter
- Two teaspoons of Cornflour
- A little water
- One bay leaf
- One chopped green pepper (Optional)
To Make the Sauce
Mix the Cornflour with the water in a glass, you only need enough water to dissolve the cornflour.
Place the chopped onion, butter, salt and black pepper in a saucepan. Melt the butter covering the chopped onion in the melted butter, do not brown the onions. Add the chopped tomatoes, the bay leaf and bring to the boil.
Stir the cornflour mix to stop the cornflour congealing on the botton of the glass.
Remove the pan from the heat and add a little of the cornflour mix, then stir the mixture quickly, place back on the heat and stir. Repeat this until you have run out of cornflour mix. Do not forget to remove the pan from the heat when adding the cornflour mix otherwise your sauce will be lumpy.
Mixing the Meatballs and the Sauce
Place the hot meatballs in a deep glass oven dish and cover completely the balls with the hot sauce not forgetting to remove the bay leaf first. Place the oven dish in the oven for about ten minutes on 100 degrees.
During those ten minutes cook the pasta.
