Pork Meatballs with Spaghetti

Serves 4

1 1/2 hours

Ingredients

Pork mince 500g

Smoked bacon 2 rashers, finely diced

Garlic 3 cloves, crushed

Egg yolk 1

Shallot 3, finely diced

Fennel seeds 1/2 tsp toasted and ground

Mustard 1 tsp

White bread crumbs 25g

Parsley large bunch

Tinned tomatoes 1

Tomato puree 1 tbsp

White Wine 300ml

Sugar 2 tsp

Fennel bulb 1

Oregano 2 tsp

Spaghetti 400g

Method

1. Begin by making the meatballs. In a bowl combine the pork mince, the bacon, 1 clove of crushed garlic, egg yolk, one finely diced shallot, fennel seeds, mustard, breadcrumbs and small handful of finely chopped parsley. Season the mixture with salt and pepper and form into meatballs. Leave the meatballs in the fridge to firm up.

2. Meanwhile make the sauce. Finely chop the fennel and remaining two shallots and gently fry until soft. Add the other two cloves of crushed garlic and fry for a further few minutes.

3. Add the white wine and allow it to reduce till half the volume.

4. Add the tinned tomatoes, puree, oregano, sugar. Season with salt and pepper. Leave to simmer for 20 minutes.

5. Fry the meatballs for a couple of minutes until they have taken on a bit of colour and then transfer the meatballs to the tomato sauce. Add some water to the tomato sauce if needed to help it cover the meatballs. Cover the meatball and tomato sauce and simmer on a low heat for 30 minutes.

6. Cook the spaghetti according to packet instructions and serve the meatballs and sauce on top. Finish with parmesan and more chopped parsley.