SPAGHETTI WITH CHICKEN-PARMESAN MEATBALLS AND RED-PEPPER SAUCE

Ingredients

• 500 g chicken mince

• 250g streaky or back bacon, finely chopped

• 250ml Parmesan, grated, plus extra for sprinkling

• 4 garlic cloves, finely chopped

• 1 large sprig fresh thyme

• 1 large free-range egg, at room temperature

• a pinch sea salt, plus extra to taste

• black pepper, ground

• 2 cups breadcrumbs, two days old

• flour, for dusting

• 4 Tbsp olive oil

• 500g spaghetti, cooked until al dente, for serving

• 3 onion, diced

• 4 garlic cloves, finely chopped

• 6 sprigs fresh thyme

• 2 Tbsp roasted red pepper pesto

• 2 410g tins chopped and peeled tomatoes

• 1/4 cup fresh parsley,finely chopped

Cooking Instructions

1. Combine the chicken, bacon, Parmesan, 1 tsp of garlic, 1 tsp of thyme with the egg and seasoning. Gradually mix in the breadcrumbs.

2. Roll the mixture into balls, about 4cm in diameter and dust each in flour.

3. Sear in a little olive oil until browned, then transfer, along with the pan juices, to a saucepan.

4. Add the red-pepper sauce (see below), cover and simmer for 2 minutes over a low heat.

5. Serve immediately spooned over the hot pasta, sprinkled with a little grated Parmesan.

To make the roast red-pepper sauce:

1. Soften the onion and 1 tsp of garlic in a little olive oil.

2. Add 1 1/2 tsp of thyme and the pesto, and cook for 5 minutes.

3. Add the tomatoes and season.

4. Reduce the heat and simmer for 15 minutes, stirring occasionally.

5. Stir in the fresh parsley.

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