Russian meatballs

Place the beef, onion, tomato purée and dried mixed herbs in a blender or food processor. Season well with salt and pepper and blend until smooth. Shape the mixture into 12 balls and chill for 30 minutes.

Meanwhile, put all the tomato sauce ingredients in a saucepan and cook, uncovered, over a low heat for 15–20 minutes, stirring occasionally.

Season the sauce with salt and pepper and transfer to an ovenproof dish. Arrange the meatballs on top and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 45 minutes. Sprinkle the meatballs with chopped parsley and paprika and garnished with parsley sprigs. Serve with mashed potato, if liked (remembering to count the calories).