Nonna’s Italian Spaghetti

Add the garlic and half the olive oil to a small baking dish and bake for 15 minutes, or until caramelised. Remove from the oven (do not discard oil).

Meanwhile, roll the pork & veal mince into meatballs (4-5 per person). Heat the remaining olive oil in a large frying pan over a medium-high heat. Add the meatballs and cook, turning, for 3-4 minutes, or until golden (the meatballs will cook fully in the next step). Remove the meatballs and set aside in a bowl.

Add the red onion to the same frying pan and cook over a medium-high heat for 5 minutes, or until soft. Squeeze the roasted garlic cloves from their skins and add to the pan along with the garlicky oil. Cook for 1 minute, breaking up with a wooden spoon. Add the diced tomatoes, water, balsamic vinegar and baby spinach leaves. Season with salt and pepper and bring to a simmer, then add the meatballs back to the pan. Reduce the heat to a medium-low, and cook for a final 15 minutes, or until the liquid has reduced slightly. Stir through the butter.

Meanwhile, fill a large saucepan with the water from the kettle, add a pinch of salt and bring to the boil. Add the spaghetti and cook according to packet directions, or until ‘al dente’. Drain. Tip: Ensure you use the correct amount of pasta.