Tomato & Basil sauce


  1. In a processor, blend together the white bread and parsley until a fine and crumbly texture has been reached.
  2. Combine all other meatball ingredients into a large bowl. Using clean hands, mix all the ingredients well, squeezing together to incorporate.
  3. Using 1 tablespoon of the mixture, roll the meatball mixture into golf sized balls. Place each meatball onto a large tray, cover and leave to set in the fridge for a minimum of 30 minutes.
  4. To make the sauce, heat a fry pan on a medium - high heat and add 1 tbsp of olive oil, add the meatballs to the pan and fry for 2 minutes each side or until they are golden and caramelised. Note: fry the meatballs in batches so the pan does not overcrowd.
  5. In a pot of boiling salted water, add the pasta and cook as per packet directions. For al dente pasta, stop the cooking process 1 - 2 minutes before the suggested cooking time. Reserve 1/2 cup of pasta water.
  6. While the pasta is cooking, add the meatballs to the tomato and basil sauce, ensuring ¾ of each meatball body is submerged in the sauce. Allow to cook for 8 minutes on a low - medium heat.
  7. Once the meatballs are fully cooked, take them out of the sauce and set aside.
  8. Turn the pan with sauce to a slow heat, add the pasta and stir through the sauce, slowly incorporating the pasta water until smooth and glossy texture is reached.
  9. Place the meatballs back into the pan with the sauce and spaghetti and finish off with a sprinkling of fresh basil and pecorino romano.
  10. Serve and enjoy with family and friends!