Meatballs

• 400g of lean minced beef
• 2 medium eggs
• 1 clove of garlic, finely chopped
• 100g fresh breadcrumbs
• 4 slices of white bread, crusts removed
• ¼ pint of milk
• 1 pinch of sea salt
• 1 pinch of ground black pepper
• 1 bunch of fresh flat leafed parsley

Spicy Tomato Pasta

• 1 small onion
• 1 clove of garlic, finely chopped
• 1 small fresh chilli
• 500ml of passata
• 1 bunch of fresh basil
• 400g of spaghetti

To Serve

• fresh basil
• parmesan or parmigiano reggiano, grated

1. Preheat the oven to 220°c
   
   
2. Cut the bread into cubes and soak in milk, discarding any unabsorbed milk
   
   
3. In a large mixing bowl, add the mince, chopped parsley, chopped garlic, eggs, fresh breadcrumbs, salt and pepper, soaked bread and mix together until firm.
   
   
4. Divide the mix into 1½ inch small balls and place on an oiled baking tray an even distance apart.
   
   
5. Place the baking tray in the oven for 8 minutes, and drain off any surplus oil.
   
   
6. Heat olive oil in a large frying pan and add the chopped onion, garlic, chopped chilli and cook for 2 minutes on a medium heat.
   
   
7. Add the passata, one cup of water and the meatballs and cook until the sauce is reduced to the required consistency.
   
   
8. Cook the pasta according to the instructions on the packet.
   
   
9. Serve with a sprinkle of parmesan and garnish with freshly torn basil.