Fusilli and meatballs

Fusilli and meatballs
Serve 4

Ingredients
1 large onion, chopped
2 garlic cloves, finely chopped
1 large can (810 g) whole tomatoes
1 large can (800 g) roma tomatoes (or extra can whole tomatoes)
1/4 cup chopped fresh basil
1 tablespoon fresh oregano or 1 teaspoon dried oregano
2 slices firm-textured wholemeal bread
500 g lean minced beef
1 large egg
2 tablespoons low-fat milk
salt, pepper to taste
370 g long fusilli (spiral pasta)

Preparation
1. Coat a large saucepan with nonstick cooking spray and place over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Transfer 2 tablespoons of the onion mixture to a large bowl.
2. Process the whole and roma tomatoes in a food processor until fairly smooth. Add to the saucepan with the remaining onion-garlic mixture. Bring to the boil over medium-high heat. Reduce the heat to medium-low, cover and simmer, stirring often, for 30 minutes. Add the basil and oregano salt and pepper to taste during the last 15 minutes.
3. While the sauce is simmering, process the bread into crumbs. Combine the breadcrumbs, beef mince, egg, milk and salt, pepper with the reserved onions and mix until blended. Shape into eighteen 2-cm meatballs.
4. Coat a frying pan with nonstick cooking spray and place over medium-high heat. Cook the meatballs in batches until they are browned on all sides, about 8 minutes per batch. Drain on paper towel. Add the meatballs to the sauce. Cover and cook, stirring occasionally, 20 minutes.
5. Meanwhile, cook the pasta according to the packet directions. Drain the pasta and return it to the pan; toss with about 1½ cups of the sauce. Spoon 1 cup of sauce in the bottom of a warmed serving dish. Transfer the sauced pasta to the serving dish, and top with the meatballs and the remaining sauce