Ingredients

• 2 x 400g/14oz cans tomatoes
• 3 tbsp extra virgin olive oil
• 2 garlic cloves
• finely chopped
• 1 tsp dried chilli flakes
• 4 tbsp roughly chopped fresh basil
• salt and freshly ground black pepper
• 1 tsp caster sugar
• 500g/1lb 2oz pork mince
• 90g/3oz streaky bacon
• finely chopped
• 2 tsp thyme leaves
• 2 tbsp flatleaf parsley
• roughly chopped
• 300g/10½oz dried spaghetti

Directions

• Heat a frying pan until hot
• then add the tomatoes and olive oil and bring to a gentle simmer.
• Add the garlic
• chilli and half of the basil and cook for 10 minutes
• until reduced and thickened. Season
• to taste
• with salt
• freshly ground black pepper and a little sugar.
• Place the pork mince
• bacon
• thyme and parsley into a bowl and mix thoroughly. Season with a little salt and plenty of freshly ground black pepper.
• Divide the mixture into 16 and shape each portion into a small ball
• using your hands.
• Place the meatballs into the tomato sauce and simmer for 5-8 minutes
• or until the meatballs are completely cooked through.
• Meanwhile
• bring a large pan of salted water to the boil. Add the spaghetti and cook according to packet instructions.
• Drain the spaghetti
• then add to the tomato and meatball sauce. Season
• to taste
• with salt and freshly ground black pepper and add the remaining basil.
• To serve
• spoon equal portions of the spaghetti and meatballs into warmed bowls.