Ricotta and sage meatballs with tomato and basil ragu, served with a cheesy sweetcorn polenta
Photograph: Ola O Smit/The Guardian. Food styling: Iona Blackshaw. Prop styling: Rachel Vere. Food styling assistant: El Kemp.
Meanwhile, make the sauce. Put the olive oil in a deep pan on a medium-low heat, then add the garlic and fry gently until it turns pale golden. Add the tomatoes, breaking them up with a wooden spoon or with your hands, then season and add the brown sugar. Leave to simmer gently for 10-15 minutes, then roughly shred the basil and add to the sauce towards the end of the cooking time.
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