Categories: September

Ingredients

• 500g lean pork mince
• 125g white breadcrumbs
• 1 large onion, finely chopped
• 1 egg
• 2 tbsp sun-dried tomato paste
• 2 tbsp chopped fresh parsley, plus extra to serve
• 350g spaghetti
• 400g can tomatoes in rich sauce
• 1 tsp chilli sauce

Directions

1. Preheat the oven to 200˚C/fan 180˚C/gas 6. Lightly grease a large roasting dish.

2. Make the red-hot tomato sauce. Put the tomatoes and the sauce from the can into a food processor and whizz until smooth. Transfer to a pan, add the chilli sauce and 1 tablespoon of tomato paste and season to taste. Heat gently while you make the meatballs.

3. Put the pork, breadcrumbs, onion, egg, remaining tomato paste and parsley into a food processor. Season well and whizz together. Form the mixture into about 18 golfball-sized balls and put in the roasting tin. Roast the meatballs for 25-30 minutes until browned and cooked.

4. When the meatballs are nearly cooked, cook the spaghetti according to packet instructions, then drain and season with black pepper.

5. Divide the spaghetti between plates, top each with 4 or 5 meatballs and spoon over the sauce. Sprinkle with the extra parsley and grated Parmesan or Cheddar, if you like.

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