Pork meatballs with wholewheat spaghetti

Method

1. Mix together the pork, breadcrumbs, 100g of the onions, 2 garlic cloves, half the red chilli, the basil, parsley, milk, egg and plenty of black pepper in a large bowl. Using damp hands, shape into balls.

2. Heat the oil in a large frying pan. Brown the meatballs, in batches, then transfer to a flameproof casserole.

3. In the same pan, gently fry the remaining onions, garlic and chilli until soft. Add the tomatoes, passata and black pepper to taste. Simmer for 5 minutes.

4. Pour the sauce over the meatballs, partly cover, and simmer gently for 20 minutes.

5. Meanwhile, bring a large saucepan of water to the boil and cook the spaghetti according to the packet instructions. Drain well and divide between 4 bowls. Spoon over the meatballs and garnish with the extra basil.