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300g pork mince
300g beef mince
1 slice wholemeal bread, torn into small pieces and soaked in 2 tbsp milk
1 large egg, lightly beaten
3 cloves garlic, finely chopped
1 smallish onion, finely chopped
1 tbsp chopped parsley, plus extra for serving
1 tbsp finely chopped thyme
1 tsp dried or 2 tsp fresh oregano
3 tbsp tomato paste
3⁄4 cup beef or chicken stock (I like the fresh one ones in the pouches)
400g can chopped tomatoes
2 tsp sugar
3 handfuls baby spinach leaves
Fresh herbs for serving – I like lots of chopped basil and parsley
Spaghetti
Put the minces, bread, egg, garlic, onion, parsley, thyme, and 1 tbsp of the tomato paste into a bowl. Season with salt and pepper, and mix and mash it all up really well using your clean hands. Shape the mixture into walnut-sized balls.
Heat a splash of oil over a medium high heat in a large frying pan, and brown the meatballs all over in two batches. Once browned, remove and set aside.
Drain any oil from the frying pan and add the stock. Turn the heat up and bring to the boil, scraping the pan with a wooden spoon to get all those crunchy caramelised meat juices from the meatballs into the sauce. Add the rest of the tomato paste, meatballs, tomatoes, oregano, sugar and mix well. Simmer for 20 minutes or so, until the meatballs are cooked and the sauce is nice and thick. Stir in the spinach and simmer to wilt it. Taste and season with salt and pepper.
Serve with hot spaghetti cooked al dente, a scattering of fresh chopped herbs, and lots of freshly grated Parmesan. Belissimo!
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1st Keep
 DebbieNZ
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