Ingredients

400g cooked spaghetti (wholemeal)

Meatballs – 300g minced pork

150g minced beef

1 egg

100g fresh breadcrumbs

75g grated parmesan

125ml milk

clove crushed garlic

sauce –

100ml olive oil

1 onion

2 stalk celery, finely chopped

2 cloves chopped garlic

2 x 400g tins chopped toms

50g tom puree

tsp chilli flakes

S&P

200ml chicken stock

Top with slices of brie

Method

1. Balls – beat the eggs and milk, add breadcrumbs, leave for 10mins

2. add everything else, mix really well (really work this mix to make it silky smooth) and mould into balls. Chill for 20 mins, then fry for about 8 mins in total on a medium heat

3. Sauce - heat the olive oil in a large pan and gently fry the onion, celery and garlic until soft.

4. add the puree and cook out for a few minutes. Add the toms, stock, chilli and seasoning and bring to the boil

5. when it’s boiled turn the heat right down, half cover the pan and simmer for about an hour, stir it every now and again. (if you want a nice smooth sauce blend in a processor and pass through a fine sieve before using)

6. Add balls and cook 4 mins

7. Spoon on top of the spaghetti, add slices of brie and more parmesan