Meatballs with
Tomato Sauce and Spaghetti

Ingredients:
450g / 1 lb pork mince
70g / 21/2 oz semolina or farola
4 cloves of garlic, peeled, finely chopped
2 tbsp tomato puree
20 g pack of flat parsley
3 tbsp olive oil
1 onion, peeled, chopped
400g tin of chopped tomatoes
400g / 14oz spaghetti
grated Parmesan cheese

Method:
For the meatballs, place the mince, semolina (farola), 2 garlic cloves and tomato puree in a bowl. Remove the leaves from the parsley (retain the stalks) and finely chop. Add to the bowl with salt and pepper. Once well combined, form into 16 little meatballs and place on a plate in the fridge for an hour or so, time permitting. Otherwise you can cook them straight away.

For the tomato sauce, heat 1 tbsp oil in a saucepan then gently fry the onion and remaining garlic cloves until softened, then add the tomatoes and parsley stalks. Cook over a low heat, uncovered, for about 20 minutes then tip into a blender or liquidiser and puree until smooth, then season to taste. Place in a saucepan.

Heat 2 tbsp oil in a frying pan and fry the meatballs until golden brown and cooked through - about 10 minutes, turning now and then.
Cook the spaghetti according to the packet instructions then drain well.
Reheat the tomato sauce to warm.

To serve, place some spaghetti on a plate then top with the sauce. Top with meatballs and serve at once, sprinkled with some Parmesan cheese.