Spaghetti and No Meatballs

Method

• Add chopped rosemary and finely smashed cream crackers to a mixing bowl with the mustard, Fry’s burger cubes, and oregano.

• Add water a good pinch of salt and pepper.

• With clean hands scrunch and mix up well.

• With wet hands, roll the mix into little meatballs – you should end up with 24-28 balls.

• Drizzle them with olive oil and jiggle them about so they all get coated.

• Put them on a plate, cover and place in the fridge until needed.

• Heat a large frying pan on a medium heat and add some olive oil.

• Add onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.

• Then add garlic and chilli (optional), and as soon as they start to get some colour add the basil leaves.

• Add the tomatoes, balsamic vinegar and sugar.

• Bring to the boil and season to taste.

• Heat another large frying pan and add a lug of olive oil and your meatballs.

• Stir them around and cook for 8–10 minutes until golden.

• Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.

• Add the pasta to the boiling water and cook according to the packet instructions.

• Saving some of the cooking water, drain the pasta in a colander.

• Return the pasta to the pan.

• Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.

• Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.

• Sprinkle over the small basil leaves and some grated Parmesan (optional).