Pasta

Spaghetti meatballs
1. 

3 cream crackers
1 tsp Dijon mustard
250g lean beef or pork mince or a mixture of the two
2 sprigs of fresh oregano
2 sprigs of fresh rosemary
1 bunch of fresh basil
1 large free-range egg
Sea salt and black pepper
l medium onion
2 cloves garlic
1Kg ripe tomatoes
1 tbsp red wine or balsamic vinegar
Olive oil

Bash the crackers until really fine, then add them to the mustard and minced meat. Pick the oregano and rosemary leaves, finely chop them and add them to the meat. Crack in the egg, season with a pinch of pepper and mix thoroughly.

Divide the mixture in halg then divide each half into quarters. Shape each piece into three balls, you should end up with twenty four even-sized meatballs.

Pick the basil leaves, putting the baby ones to one side, and roughly chop the rest. Peel and finely chop the onion and garlic, then roughly chop the tomatoes.

Put a large pan on a medium heat, add 2 tbsp olive oil and the onion. Cook for about 7 minutes or until soft and lightly golden. Add the garlic and stir for a few minutes, then add the tomatoes, vinegar and a tiny pinch of salt and pepper. Cook over a medium heat for about 15 mins, stirring occasionally until the tomatoes have softened. Stir in the chopped basil, and leave to simmer over a low heat.

In a large pan, cook the meatballs for 8-10 mins in 1 tbsp olive oil over a medium heat, turning occasionally until lightly golden and cooked through.

Cook the spaghetti and pour over the sauce and meatballs. Sprinkle over the basil and finish with parmesan cheese.

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