This recipe can also be placed into a crockpot to cook and simmer all day too.


  • 1 large purple onion (could use brown too) ~ chopped
  • 1 – 2 tablespoons crushed garlic or minced garlic
  • 2 cups of fresh parsley ~ chopped (optional)
  • 2 x 400g cans of Diced Tomatoes
  • 1 x 140g tin of Tomato Paste
  • 1 x 700ml Passata Sauce
  • 1 tablespoon of dried basil or mixed herbs
  • Olive Oil
  • Salt & Pepper
  • 1 cup red wine
  • Bay leaves
  • 8 rissoles or 16 meatballs


  1. Any other vegetables work well this recipe; such as chopped mushrooms, leak, celery, capsicum, zucchini.
  2. I cut the prepared rissoles (from Tasman Meats) in half and rolled them again to make the smaller meatballs.
  3. (Basic Rissoles – 1kg minced beef – 2 eggs and 1 cup breadcrumbs, mix and mould into shape).
  4. In a large pot fry all the vegetables, herbs and garlic in a little olive and sauté until transparent.
  5. Add the meatballs to the pot of cooked vegetables and toss and brown them.
  6. (I added some chopped kransky frozen sausages to the pot too ~ an added extra)!
  7. Tossing again….
  8. Pour in the tomato paste, diced tomatoes and wine. Stir gently then add bay leaves and salt n’ pepper to taste.
  9. Place the lid on the pot and put into a 200C (392F) oven for about 30 – 40 minutes.





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