SPAGHETTI WITH MEATBALLS

Ingredients

4 slices toasted white bread 250 ml milk 1 onion, grated 4 chopped garlic clove, finely chopped 100 g chopped pine nuts 500g beef mince 200 g pork mince 60 g parsley, roughly chopped 2 sprigs fresh thyme 60 g Parmesan cheese 4 free-range egg, beaten 1 tsp of lemon zest salt and freshly ground black pepper 2 ripe tomatoes, sliced, to serve 4 chopped garlic clove, finely chopped 200 g leeks, sliced lengthways 65 ml olive oil, to drizzle 6 small sprigs fresh thyme 1/2 x 400g can chopped tomatoes 1/2 cup tomato puree 125 ml white wine 1 Tbsp brown or treacle sugar 2 Tbsp fresh basil, chopped plus 4 sprigs for garnishing salt and freshly ground black pepper

Cooking Instructions

Soak the bread in the milk and drain off any extra liquid. Mix together with all the ingredients and season to taste. Roll into medium sized balls and place on a tray or dish. Cover and chill in the fridge for 30 minutes. Heat a little olive oil in a frying pan and cook over a medium heat until brown on both sides. Rather cook off in batches so that the pan is not to full. If you are adding them to a sauce then don’t overcook them as they will cook again in the sauce which should be on a gentle simmer for 10 minutes. To make the sauce: Preheat oven to 180C and place tomatoes and leeks on a baking tray with the garlic and thyme, drizzle with olive oil. Roast for 30 minutes until soft then place in a saucepan together with remaining ingredients and simmer for 30 minutes. Season to taste.

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