• 500 g (1 lb) ground beef
• 30 ml (2 tbsp) olive oil
• 15 ml (1 tbsp) butter
• 1 onion, finely chopped
• 2 cloves garlic, finely minced
• ½ red bell pepper, diced
• 1-796 ml (28 oz) can diced tomatoes
• 1-284 ml (10 oz) can tomato sauce
• 30 ml (2 tbsp) fresh basil, chopped
• 60 ml (¼ cup) Kalamata olives, pitted and sliced
• To taste salt and pepper
• 450 g (1 lb) linguini
• To taste Parmesan cheese

1. Using your hands, shape ground beef into 36 meatballs. Season with salt and pepper to taste and set aside.
2. In a large cauldron, over medium-high heat, melt butter in olive oil. Add onion and cook for 2 minutes. Add garlic and meatballs. Brown until beef is no longer pink.
3. Add pepper, diced tomatoes and their juice, as well as tomato sauce. Stir gently so as not to break-up the meatballs. Bring to a boil and reduce heat. Simmer for 20 minutes. Add salt and pepper to taste.
4. Add basil and olives towards the end of cooking. Heat for 1 to 2 minutes. Correct seasoning.
5. In boiling salted water, cook pasta until "al dente". Serve with a drizzle of sauce and sprinkle with Parmesan cheese to taste.

Serves: 4