Spaghetti and meatballs

Serves 2

Ingredients:

10g parsley, roughly chopped
2 garlic cloves, finely chopped
1 egg
Salt and pepper
300g minced beef
20g dried breadcrumbs
60g Pecorino cheese, grated
180 spaghetti
50ml cream
½ chilli, de-seeded and finely chopped
120ml beef stock, diluted in water
200g cooked tomato, tinned
2 tomatoes, roughly chopped
Olive oil and cooking oil

Method:

1. In a bowl, combine the parsley (reserving a sprinkle for garnish), garlic, egg, a generous amount of salt and pepper, the beef mince, breadcrumbs and half the grated Pecorino. Mix together until well combined. Form into meatballs and set aside (about three per person). 
2. Fill a pot with salted water (enough to submerge your pasta), pop the lid on and bring to the boil. Then, add your spaghetti and cook it for about 9-11 minutes.
3. In a saucepan, heat a generous drizzle of cooking oil over a medium heat. When hot, add the meatballs and cook, turning them as they colour, until browned on all sides (roughly 5-6 minutes). 
4. Add the cooked tomato, chilli (to your heat preference), and stock. Bring to a boil. Once boiling, reduce the heat down to a simmer, cover the pot with a lid slightly askew and cook, stirring occasionally, until the meatballs are cooked through (about 5-8 minutes). If the liquid dries up, add a splash of water. 
5. In the final minute, stir in the fresh tomato and cream. Season.
6. Return drained pasta to pot. Add the meatballs and sauce, and toss through gently.
7. Dish up. Sprinkle over the remaining Pecorino and parsley.