Meatballs in tomato sauce

1. In a large bowl, combine mince, bacon, breadcrumbs, parsley, parmesan, eggs, rosemary, half garlic and chilli flakes. Season to taste. Roll into 3cm balls. Arrange on tray and chill, covered, 30 minutes.
   
   
2. Meanwhile, heat oil in a large saucepan on medium. Saute onion, remaining garlic and extra rosemary 3-4 minutes, until onion is tender.
   
   
3. Stir in passata, wine, vinegar and sugar. Bring to boil. Add meatballs. Reduce heat to low and simmer 15-20 minutes, until cooked through. Season to taste.
   
   
4. Spoon meatballs and sauce over pasta. Serve meatballs sprinkled with extra parmesan and parsley.

• Freeze second quantity of meatballs and sauce for up to 3 months. Thaw in the fridge overnight before reheating.