Spaghetti With Meat Balls

Pasta with meatballs in tomato sauce.

Spaghetti with Meatballs

• 12  cream crackers


• 4 sprigs of fresh rosemary


• 2 heaped teaspoons Dijon mustard


• 500 g quality minced beef, pork, or a mixture of the two


• 1 heaped tablespoon dried oregano


• 1 large free-range egg


• olive oil


• 1 bunch of fresh basil


• 1 medium onion


• 2 cloves of garlic


• ½ a fresh or dried red chilli


• 2 x 400 g tin of plum tomatoes


• 2 tablespoons balsamic vinegar


• 400 g dried spaghetti or penne


• Parmesan cheese

• Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.


• Pick and finely chop the rosemary, then add to the bowl with the mustard, minced meat and oregano.


• Crack the egg into the bowl, then add a good pinch of sea salt and black pepper.


• With clean hands, scrunch and mix everything up well.


• Divide into 4 large and meat balls, then with wet hands divide each meat ball into 6 and roll into little meatballs – you should end up with 24 meat balls.


• Place the meatballs onto a plate, drizzle with oil and jiggle about to coat, then cover and place in the fridge until needed – this will help to firm up the meatballs.


• Pick the basil leaves, keeping any smaller ones to one side for later.


• Peel and finely chop the onion and the garlic, and trim and finely slice or crumble the chili.


• Heat 2 tablespoons of oil in a large frying pan over a medium heat, add the onion and cook for 7 minutes, or until softened and lightly golden.


• Add the garlic and chilli, and as soon as they start to get some colour add the large basil leaves.


• Tip in the the tomatoes, breaking them up with the back of a spoon, then add the balsamic vinegar, and season to taste. Bring to the boil, then reduce to a simmer until needed, stirring regularly.


• Meanwhile, heat 1 tablespoon of oil in another large frying pan over a medium heat, add the meatballs and cook for 8 to 10 minutes, or until the meatballs are cooked through, turning regularly To check if they're cooked, cut one opening – there should be no sign of pink.


• Once cooked, add the meatballs to the sauce and simmer while you cook the pasta.


• Cook the pasta in boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water. Return the pasta to the pan.


• Spoon half the tomato sauce over the pasta and toss together, adding a little splash of reserved cooking water to loosen, if needed


• Transfer to a large platter or divide between bowls, serving the remaining sauce and meatballs on top.


• Add a fine grating of Parmesan and scatter over the reserved basil, then tuck in.