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Instructions
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Filipino style spaghetti sauce:
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Step 1: Sautee minced garlic and chopped onions in oil
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Step 2: Pour in 3-4 cups of tomato sauce (crushed tomato sauce if canned)
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Step 3: Add and mix in sugar
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Step 4: Add rosemary, coriander, cheddar and Gloucester cheese
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Step 5: Add hot water if sauce is too sweet or sticky
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Step 6: When the meatballs are cooked (browned and cut a meatball in half and make sure that the inside isn't pink) add in sauce with green bell pepper and stir and keep heating (to absorb flavour)
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*Remember to turn the heat off or lower it down, or the sauce might burn. Increase the heat once you are ready to cook the sauce in with the meatballs.
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If you want to make the sauce from scratch (optional):
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1. Make a cross shaped cut on top of all the tomatoes
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2. Dip all the tomatoes in the boiling water for 2 minutes
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3. Using a strainer, pick up all tomatoes and dip into cold water (to cool down and make peeling easier)
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4. Peel the skin off and slice in half. Take the core and seeds out
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5. Slice the tomatoes into smaller pieces then drain the liquid out (this makes a more viscous sauce and cooking time is cut down)
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6. Mince 2-3 cloves of garlic. Sautee in oil until fragrant
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7. Pour all tomatoes into pan. Heat for about 20 minutes
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8. Add sugar and keep mixing. Add in salt and pepper if preferred
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Beef meatballs:
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Step 1: Add 1 beaten egg
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Step 2: Add in bread crumbs, oregano, Worcestershire sauce (or soy sauce), pepper, diced onions and milk
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Step 3: Mix thoroughly
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Step 4: Roll into bite size balls and pan fry until browned
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Pasta (Rigattoni):
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Step 1: Boil water
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Step 2: Add in pasta
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Step 3: Keep boiling until soft enough for about 15-20 minutes
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Serving Instructions:
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-Serve pasta with sauce on top (mix if preferred)
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-Add ground black pepper (optional
