First up - make the meatballs. Gently fry the finely chopped onion in a little olive oil. Then mix together in a bowl - the minced beef, chopped onioins, Parmesan cheese, 1 tsp oregano, chopped garlic, tomato puree and small beaten egg. Season with salt and black pepper and mix well with your hands. Then form into meatballs using your hands. The meatballs should be ping pong ball size. This recipe will make around 16-18.
Next - cook the tomato sauce - add a drizzle of olive oil to a saucepan, tip in the passata, season with salt and black pepper and stir thorugh the finely chopped basil. Simmer over a low heat whilst you cook the meatballs and pasta.
Gently fry the meatballs in a frying pan, add a little olive oil if necessary. Cook them for around 15 minutes - turning regularly to brown all the sides.
Whilst the meatballs cook and the pasta sauce simmers - cook the pasta as per the packet instructions - I use fusilli for this recipe. Once the pasta has cooked - drain and put to one side.
Preheat the oven to 200C - mix the pasta and meatballs with 2/3 of the sauce. Put this into an oven dish. Pour the rest of the sauce over the top and then scatter over the grated cheese. Bake in the oven for around 15 to 20 minutes until the cheese is all melted and bubbling and browning.
Leave to cool for around 5 minutes and then serve.