Spaghetti and Meatballs Ingredients: Meatballs 500g beef mince (or beef and pork mix) 2 slices white bread, crusts removed 80ml (1/3 cup) milk 1 egg 50g Parmesan, finely grated 2 cloves garlic, minced 2 tbsp fresh parsley, finely chopped 1/2 tsp salt 1/2 tsp black pepper 2 tbsp olive oil (for frying) Sauce 2 tbsp olive oil 1 small onion, finely diced 3 cloves garlic, minced 2 tbsp tomato paste 800g canned whole or crushed tomatoes 1 tsp salt 1/2 tsp black pepper 1 tsp sugar (optional) 1 small handful fresh basil Pasta 400g spaghetti Salted water, for boiling To Serve Extra Parmesan, grated Fresh basil 1. Tear bread into small pieces and soak in milk for 2–3 minutes until very soft. Lightly mash into a paste. 2. In a bowl, combine the soaked bread, mince, egg, Parmesan, garlic, parsley, salt, and pepper. Mix gently until just combined. 3. Roll into golf ball-sized meatballs. 4. Heat olive oil in a large pan over medium heat. Brown meatballs on all sides (they don’t need to be fully cooked). Remove and set aside. 5. In the same pan, add olive oil if needed. Cook onion 4–5 minutes until soft. 6. Add garlic and cook 30 seconds. 7. Stir in tomato paste and cook 1–2 minutes. 8. Add tomatoes, salt, pepper, and sugar if using. Simmer 10 minutes. 9. Return meatballs to the sauce. Cover and simmer 20–25 minutes until cooked through and sauce thickens. 10. Meanwhile, cook spaghetti in salted boiling water until al dente. Reserve a little pasta water, then drain. 11. Add spaghetti to the sauce and toss gently, adding a splash of pasta water if needed. 12. Serve with extra Parmesan and fresh basil. - @hamishcookstuff