Place the potato in a small saucepan, add cold water to cover and a pinch of salt and bring to
the boil. Cook for 10-15 minutes until tender. then drain. Either mash thoroughly with a potato
masher or fork or pass through a potato ricer.
Combine the potato, steak, onion, egg and parsley in a bowl and season to taste with salt and
pepper. Spread out the flour on a plate. With dampened hands, shape the meat mixture into
walnut-sized balls and roll in the flour. Shake off any excess.
Heat the olive oil in a heavy-based frying pan, add the meatballs and cook over a medium heat,
stirring and turning frequently, for 8-10 minutes, or until golden all over.
Add the passata and tomato puree and cook for a further 10 minutes, or until the sauce is
reduced and thickened.
Meanwhile, bring a large saucepan of lightly salted water to the boil. Add the pasta, return to
the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Drain well and add to the meatball sauce, tossing well to coat. Transfer to a warmed serving
dish, garnish with the basil leaves and grated Parmesan cheese and serve immediately.