Spaghetti and Meatballs

For the meatballs

1. Put the beef mince and pork mince into a large bowl, season generously with salt, mix briefly with your hands, and set aside.

   Then 30 min of waiting

   Salting the mince in advance seasons the meat properly and helps tighten up the texture.

2. In a separate bowl, pour the milk over the torn bread and leave to soak.

   Then 10 min of waiting

   Soaked bread holds moisture as the meatballs cook, keeping them light and soft inside rather than dense and bouncy.

3. Add the soaked bread to the meat bowl along with the grated garlic, parmesan, chopped parsley, egg, grated nutmeg, dried oregano, Marmite, and a seasoning of black pepper.

4. Use your hands to mix everything together until just combined.

   Stop mixing as soon as the mixture comes together; overworking it makes the meatballs heavy and rubbery.

5. Divide the mixture into 18 portions, take a cube of mozzarella, press it into the center of a portion, and roll it into a ball, repeating for all 18 meatballs.

6. Chill the shaped meatballs in the fridge.

   Then 60 min of waiting

   Chilling firms up the meatballs so they hold their shape better when browning.

7. Heat 2 tbsp olive oil in a large casserole dish over high heat until hot, then fry the meatballs in batches until browned all over, about 5–8 minutes per batch, transferring them to a plate once browned.

   Do not overcrowd the pan; ensure the oil is hot before adding the meatballs so they start frying immediately rather than sticking.

For the sauce

8. In the same pan with the leftover meat drippings, add 1 tbsp olive oil and the sliced garlic over medium heat, watching closely so it does not brown too much.

   Sliced garlic is used here instead of grated so it provides pockets of flavor without overpowering the sauce.

9. Add the sugar and red wine vinegar, stirring briefly to create a gastrique base.

   A pinch of sugar and a splash of vinegar amplify the natural sweetness and acidity of the tomatoes, lifting a flat sauce.

10. Pour in the canned tomatoes and the optional red wine, using a little wine or water to rinse out the residual tomato from the tins into the pan.

11. Bring the sauce to a gentle simmer.

    Then 10 min of waiting

To finish

12. Gently lower the browned meatballs into the simmering tomato sauce, cover the pan, and simmer on low heat, spooning sauce over them occasionally.

    Then 20 min of waiting

    Cooking the meatballs directly in the sauce allows the flavours of the meat and sauce to meld together seamlessly.

13. Remove the pan from the heat and let the meatballs and sauce rest.

    Then 5 min of waiting

14. Meanwhile, cook the spaghetti in a large pot of salted boiling water according to the packet instructions until al dente, then drain.

    Then 10 min of waiting

15. Twirl the cooked spaghetti into bowls, place three meatballs on top of each portion, spoon over the rich tomato sauce, and finish with a generous grating of parmesan.