450g (1lb) pork mince
4 salad onions or 1 shallot finely chopped
2 cloves finely chopped
1-2 red chillies finely chopped or chillie flakes (depending on how spicy you like it!)
2-3 tablespoons of grated parmesan, plus extra to serve
2 tablespoons dried thyme
1 tablespoon of olive oil
100ml (3.5 fl oz) red wine
Spaghetti or tagliatelle (approx 80-100g per person)
400g (14 oz) can chopped toms
1 dries bay leaf
Pinch of sugar
Salt and pepper
Mix together the mince, onions, garlic, chilli, parmesan, thyme and plenty of salt and pepper. Shape into 12 small firm balls.
Refrigerate for 1-2 hours for firming.
Heat the oil in a large frying pan and cook meatballs for4-5 minutes, shake pan frequently, fry until well browned.
Pour in the red wine and vigorously for 1-2 minutes.
Stir in chopped toms, bay leaf, sugar, salt and pepper. Bring to boil and then simmer for 15 minutes.
Cook pasta according to instructions or preference. Drain and return to pan.
Spoon in some of the tomato sauce and mix well.
Transfer to serving bowls and spoon the meatballs and sauce over, sprinkle over parmesan and serve.
Recipe courtesy of Darren (PR GURU)