SPAGHETTI AND MEATBALLS

Prep time 15 mins Cooking time 30 mins Serves 6

INGREDIENTS

40g soft white crustless bread, soaked in 2 tbsp milk 400g minced beef

400g minced chicken

3 garlic cloves, crushed

3 tsp coarsely chopped thyme 4 tbsp mild-flavoured extravirgin olive oil, plus extra to serve 1 small onion, finely chopped 4 tbsp non alcoholic white wine 500ml tomato passata 500g dried spaghetti Finely grated Parmesan, to serve

METHOD

Mash bread mixture with your hands in a large bowl. Add beef and chicken minces, garlic and thyme, season well and mix to combine. Roll half the mixture into walnutsized balls. Heat half the oil in a large deep non-stick frying pan over high heat and fry meatballs, turning occasionally, until golden, 2-4 mins. Transfer to a plate. While the first batch is cooking, roll remaining mixture into balls, then, once the first batch is cooked, fry with remaining oil. Transfer to plate.

Add onion to pan, reduce heat to medium and stir occasionally until softened, 6-8 mins. Deglaze pan with non alcoholic wine, scraping base of pan, then add passata. Increase heat to high, season to taste and bring to the boil. Add meatballs and turn occasionally until cooked through, 2-3 mins. Meanwhile, cook spaghetti in a large saucepan of boiling salted water until al dente, 6-8 mins. Drain, reserving a little pasta water. Add the pasta and reserved water to meatball mixture, toss well to combine and serve topped with Parmesan and a little extra oil.