Spaghetti and meatballs with slow-roasted tomato & red wine sauce

Step 1

Preheat the oven to 160°C. Grease a large baking tray.

Step 2

For the tomato sauce, place tomatoes, cut-side up, and garlic on the baking tray and roast for 1 1/2 hours or until soft. Cool slightly, then place tomatoes in a food processor. Squeeze the garlic from their skins into the processor and whiz until a smooth paste. Transfer tomato mixture to a pan with wine and vinegar. Season, then cook over low heat, stirring, for 20 minutes or until slightly reduced.

Step 3

Meanwhile, cut 4 thick slices from the ciabatta (set remaining loaf aside), remove the crust and tear into pieces. Place in a small saucepan over medium heat with milk and cook, stirring, for 3-4 minutes until milk is absorbed. Remove from heat and mash bread with a fork. Cool slightly. Tear remaining ciabatta into pieces and whiz in a food processor until fine crumbs. Tip onto a plate and set aside.

Step 4

In a large bowl, combine pork and beef mince, onion, garlic, parsley, cheeses, nutmeg, egg and mashed bread. Season, then mix by hand until well combined.

Step 5

Roll tablespoonfuls of the mixture into balls, then coat in the breadcrumbs. Chill in the fridge for 30 minutes to firm up.

Step 6

Heat 1cm oil in a large frypan over medium-high heat. In batches, fry meatballs, turning, for 2-3 minutes until golden. Drain on paper towel. Add to sauce and simmer over medium-low heat, stirring occasionally, for 20 minutes or until meatballs are cooked through.

Step 7

Meanwhile, cook spaghetti in a large pan of boiling, salted water according to packet instructions or until al dente. Drain. Divide spaghetti among 4 bowls and top with meatballs and a little sauce. Sprinkle with parmesan and serve.