Step 1: You will need
- 80 ml milk
- 1 medium slice of bread, crust removed
- 500 g beef mince
- 1 small onion, finely chopped
- 2 tbsp chopped fresh flat leaf parsley
- 1 medium egg, lightly beaten
- 25 g freshly grated parmesan cheese
- 2 medium garlic cloves, finely chopped
- 2 medium fresh chillies, finely chopped
- salt and ground black pepper
- 60 ml olive oil
- 800 g chopped tomatoes, (2 x 400g tins)
- 500 g spaghetti
- basil or oregano, to garnish
- parmesan cheese
- 1 small saucepan
- 1 large saucepan
- 1 fork
- 1 large bowl
- 1 frying pan
- 1 spatula
- 1 colander
- 1 spoon
Step 2: Soak the bread
Put the small saucepan over a low heat. Add the milk and then the bread. Turn the bread so that it absorbs all the milk. Then remove from the heat and mash it with a fork. Allow to cool.
Step 3: Make the meatballs
Combine the meat, onion, parsley, egg, parmesan, garlic, half of the chilli, the bread mixture and salt and pepper in a large bowl. Gently mix with your hands, then shape into small balls 5cm in diameter. Put the meatballs onto a plate.
Step 4: Brown the meatballs
Heat the oil in a frying pan over a medium heat and, when hot, add the meatballs. Brown the meatballs on all sides, for two to three minutes, turning carefully until they are brown.
Step 5: Make the sauce
Remove any excess oil from the meatballs. Add the tomatoes, the remaining chilli and salt and pepper. Stir the meatballs carefully to coat with the tomatoes, and then simmer for 20 minutes.
Step 6: Cook the spaghetti
While the meatballs are cooking, bring a large pan of salted water to the boil. Add the spaghetti and cook for about 8-10 minutes, or to taste.
When the spaghetti is cooked, drain through a colander.
Step 7: Serve the Spaghetti with Meatballs
Place the drained spaghetti in individual serving bowls. Spoon over the meatballs and sauce. Sprinkle with freshly grated parmesan cheese and garnish with basil.