Makes: 4 large serves INGREDIENTS: 500gm packet of Linguine Meatballs 700gm Beef mince 4 fresh grated garlic cloves 1 tsp sambal oelek / chilli paste 1 slice white bread (no racist ) 1/4 cup freshly chopped parsley 1 free range egg 1/4 cup milk 1 diced white onion 1 tsp salt 1 tsp cracked black pepper 1/2 wheel (100 grams) of Camembert - cut into squares Simmering Sauce 700ml bottle Passata / Tomato Puree 1 tin chopped / crushed tomatoes (i love Ardmona brand at the moment ... by far the best tinned tomatoes i have found) 1/2 finely chopped onion 1/2 finely chopped red capsicum 3 cloves fresh grated garlic 1 tsp fennel seeds, bashed loosely in a mortar and pestle 1 tsp celery salt 1 tsp salt 1 tsp black pepper 1 T white sugar 1 tsp cayenne 1 cup water METHOD: Soak the bread and milk in a small bowl for 5 mins. Place into a large bowl along with the rest of the meatball ingredients Use your hands, Mix very well to combine. Form uniform sized meat balls and place them onto a tray. Insert the diced pieces of Camembert cheese & reform. Place into the fridge to firm up for 30 mins if needed. A chef's treat whilst the cooking is happening Any left over mix (i work on about 4 meat balls per person) can be used to make mini patties. This is really just a good time to check the seasoning before progressing. Remove the balls from the fridge and place a few at a time into a lightly oiled fry pan over a medium to medium high heat. About 3 mins or so should be enough to brown up all the sides. (we don't need to cook them all the way through because they will finish off in the sauce) Place the cooked meatballs to the side for a few moments, whilst we work on the sauce. No pics of the sauce process sorry - but its pretty simple. In a large sized saucepan, Over a medium heat, soften your onions, capsicum & garlic in some Olive Oil. Stir every now and then to keep them from browning. About 4 - 5 mins should do it. Add in your Passata, crushed tomatoes, water and all the spices. Bring to a boil and then reduce to the lowest flame you can (you may have to move to another element) Place the lid on and simmer for 45 mins, stirring every now and then. Remove the lid and add in the meatballs continue to simmer for another 45 mins. This will intensify the sauce flavour as the water evaporates off and the brown crust from the meatballs infuses. Stir occasionally, be gentle. Turn off the heat, put the lid on to keep warm while we cook the pasta. Place some pasta into some salted boiling water. Cook as per packet instructions (normally about 11 mins), drain and place onto a large platter / plate. (do not over cook!) Spoon a good amount of the sauce over the pasta (maybe half a cup?) Let is sit for 5 mins but toss the pasta every minute or so. Pasta is like a sponge so it will absorb all of the delicious sauce. Pile over the meatballs and more sauce. Serve with some bread & salad if you like & extra sauce for garnish. Grate over some parmesan. Heres the nom nom.