PREPARATION

1. Mix Fant for burgers with 70 mL warm water, and let stand several minutes. Add ground meat, grated parmesan cheese and chopped parsley into the Fant mixture, and mix together well.
2. Shape meat mixture into meatballs (10–15 meatballs).
3. Heat oil in a deep frying pan, and fry meatballs until golden on all sides.
4. Remove fried meatballs. Add finely chopped onion to the pan, fry and then add minced garlic.
5. Add chopped tomatoes, Passata tomato sauce, sugar, oregano, and basil and bring to a boil. Return meatballs to the sauce and cook for 20–30 minutes over low heat, until the sauce is thickened.
6. Cook spaghetti in boiling salted water until al dente.
7. Serve meatballs and tomato sauce with the spaghetti.
8. Tip: When frying the meatballs, shake the pan occasionally to ensure that the meatballs are evenly cooked on all sides.