Mini meatballs in roasted tomato sauce

Method

• 1
  Combine the mince, pancetta, parmesan, breadcrumbs, parsley and egg in a bowl. Season. Line a baking tray with baking paper. Roll 3 teaspoonfuls of mixture into balls. Place on the prepared tray. Cover with plastic wrap and place in the fridge for 1 hour to chill.
• 2
  Meanwhile, to make the tomato sauce, preheat oven to 200C. Line a large baking tray with baking paper. Arrange tomato, cut-side up, in a single layer on the tray. Drizzle with half the extra virgin olive oil. Roast for 1 hour or until lightly charred.
• 3
  Heat the remaining extra virgin olive oil in a saucepan over medium heat. Cook the onion and garlic for 8 minutes or until soft. Add the tomato paste and stir for 1 minute. Add the wine and simmer for 2 minutes. Add the tomato, bay leaf, rosemary and sugar. Simmer for 10 minutes or until thick. Discard bay leaf. Use a stick blender to blend until smooth. Season.
• 4
  Heat half the olive oil in a non-stick frying pan over medium-high heat. Cook half the meatballs, shaking the pan occasionally, for 8 minutes or until just cooked. Transfer to a plate. Repeat with the remaining oil and meatballs. Add the meatballs to the sauce. Stir until warmed through. Divide among bowls.