Meatballs with Spaghetti

Ingredients

For the Sauce

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1 x 400g plum tomatoes
• 125ml red wine

• 125ml chicken or beef stock
• 1/2 tsp brown sugar
• 1 tbsp tomato purée
• 1 tbsp basil

For the meatballs

• 1 thick slice stale white bread, crusts removed
• 4 tbsp milk
• 300g minced beef
• 300g minced pork
• 100g pecorino cheese
• 1 tbsp flat leaf parsley, chopped
• 1 tsp oregano
• 1 small onion, grated
• 1 clove garlic, chopped
• 1 egg
• 1/4 tsp nutmeg
• flour, for dusting
• oil, for frying

Method

1. For the sauce: heat the oil in a pan and cook the onion until softened. Add the garlic and fry for another minute.

2. Stir in the tomatoes, wine, stock, sugar and tomato purée. Leave to simmer gently until the meatballs are ready to go in.

3. For the meatballs: soak the bread in the milk until it is completely soft, squeeze dry and break into the smallest pieces possible.

4. Put in a bowl and mix in the beef, pork, cheese, herbs, onion, garlic, egg and nutmeg. Season with salt and pepper and mix together, breaking up any clumps of meat with a fork.

5. Dust your hands with flour and roll the mixture into ping pong-sized balls.

6. Heat a little oil in a frying pan and fry the meatballs until brown and slightly crispy. Drain on kitchen paper.

7. Add the meatballs to the sauce and cook for a further 15 minutes. Stir through the basil and serve over spaghetti.