Meatballs with basil and roasted pepper sauce Recipe

Start by roasting the peppers. Place the pepper halves on a baking tray under the grill for about 20 minutes, turning halfway, until the skins are charred and blistered. (Alternatively, bake them in the oven at a gas mark setting, slightly longer, until tender.) Take them out, let them cool a little, then remove as much of the skin as possible. Roughly chop the peppers and set them aside.

Next, prepare the meatballs. In a bowl, combine the ground meat, chopped basil, 1 chopped garlic clove, and 1 tablespoon tomato puree. Season with salt and pepper, then stir everything together until just combined. Form the mixture into small balls.

Heat 2 tablespoons olive oil in a pan over medium heat. Fry the meatballs for about 6–7 minutes, turning them often, until they're browned all over. Set the cooked meatballs aside.

To begin the sauce, warm 2 tablespoons olive oil in a saucepan. Add the bay leaf, chopped onion, 1 chopped garlic clove, chopped celery, and chopped tomato. Stir and let it simmer gently for 2 minutes, allowing the aromatics to soften.