Spaghetti and meatballs

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, mix all the meatball ingredients until well combined, seasoning generously. Cover and chill for at least 30 minutes.

Step 2

For the sauce, heat 2 tbsp of the oil in a heavy based saucepan and cook the onion over a medium heat for about 5 minutes, until softened, but not browned. Add the garlic and cook, stirring, for a further minute.

Step 3

Add the tomatoes, then fill the empty can with water and pour it in. Stir in the tomato purée, sugar, and parsley, and season well. Bring to the boil, reduce it to a low simmer, and cook for about 1 hour, until

Step 4

thickened. If the tomatoes are taking a while to break down. mash with a potato masher.

Step 5

When the sauce is nearly ready, cook the spaghetti in boiling salted water according to the packet instructions. Drain the pasta (reserving a ladleful of the cooking water) and return it to the pan with the reserved water

Step 6

Meanwhile, heat the remaining 5 2 tbsp of oil in a large, heavy based frying pan. Roll the meat mixture into 3cm (1in) balls and fry for 5 minutes over a medium heat, shaking frequently, until browned all over and cooked through. They should be springy to the touch. Drain on kitchen paper.

Step 7

Mix the sauce through the spaghetti with the basil (if using) and turn it into a large, wide, warmed serving bowl. Scatter the meatballs over (this helps to portion

Step 8

out the meatballs when serving) and serve with plenty of Parmesan cheese.