76 Oven settings: CircoRoasting and VarioSteam These classic Italian meatballs with basil and mozzarella are big on flavour, and easy Serves: 4–6 to cook with CircoRoasting and VarioSteam. Preparation time: 15 minutes Cooking time: 45 minutes Level of difficulty: Easy INGREDIENTS METHOD TOMATO SAUCE Heat a large saucepan on induction level 8 or medium to high on a gas cooktop. 2 tbsp olive oil Add the oil, onion and garlic and cook until the onion is translucent. Add the 1 onion, finely diced tomatoes, sugar and balsamic vinegar, bring to the boil and then reduce to level 4 cloves garlic, crushed 5 or a medium heat and simmer for 30 minutes or until sauce thickens. Then add 2 x 400g cans crushed tomatoes the basil, butter, salt and pepper to taste. 1 tbsp sugar While the sauce is simmering place the mince in a medium bowl, add the 1 tbsp balsamic vinegar remaining ingredients, salt and pepper to taste. Use your hands to combine the ½ a bunch of basil, stalks removed, ingredients well. Preheat oven on CircoRoasting to 200°C with a high level of finely chopped steam. Roll the mince mixture into balls about 5cm round and place on the 30g butter multipurpose pan lined with a sheet of baking paper. Cook meatballs for 15– Salt and black pepper 20 minutes or until golden. When the meatballs are cooked add to the tomato sauce. MEATBALLS To cook the pasta, use the boost setting on induction or a high heat on gas to 500g beef mince bring a large saucepan of water to the boil. Once the water has boiled, select 4 cloves garlic, crushed induction level 9 or a high heat on gas, add the pasta and cook for the time 1 brown onion, finely chopped recommended on the packet. Once the pasta is cooked, drain and stir through ½ a bunch of basil, stalks removed, the meatballs and tomato sauce. finely chopped 1 birdseye chilli, finely chopped 2 tsp ground cumin 50g grated mozzarella cheese 50g arrowroot or cornflour 1 egg Salt and black pepperFOR PASTA500g linguiniBasil and mozzarella THE NEFF AUSTRALIA COOKBOOK MAINS