meatballs in spicy sauce - as seen on come dine with me

Ingredients

1 thick slice white bread
2 tbsp milk
350g minced beef
1 large free-range egg, lightly beaten
4 tbsp finely chopped fresh parsley
1 tsp dried chilli flakes
2 tbsp olive oil

• 300ml passata (tomato paste)
  
• 400ml vegetable stock
  
• 1 tsp caster sugar
  
• 350g fresh spaghetti
  
• Salt and ground black pepper
  
• Freshly grated Parmesan cheese, to serve
  

Method: How to make fiery meatballs






















1.
Tear the bread into small pieces and put in a bowl. Pour over the milk
and leave to soak for a few minutes. Squeeze out the excess liquid and
crumble the bread into a mixing bowl. Add the minced beef, egg, half
the parsley and half the flaked chilli with plenty of salt and pepper.
Mix together with clean hands until very well combined. Roll into small
balls, put on a small tray and chill for about 30 minutes.








2.
Heat the oil in a large frying pan and cook the meatballs for about 5
minutes until browned on all sides, turning regularly. While the
meatballs are browning, pour the passata and stock into a large pan and
stir in the remaining flaked chillies, sugar and seasoning. Bring to
the boil, then reduce the heat and add the meatballs. Simmer gently for
20 minutes, stirring occasionally. (Add more flaked chillies if you
like your sauce a little spicier.)








3.
Five minutes before the meatballs are ready, cook the pasta in a large
pan of lightly salted boiling water until tender. Drain well in a
colander and tip into a large serving bowl. Pour over the tomato sauce
and meatballs. Toss gently together. Sprinkle with the remaining
parsley and scatter with Parmesan cheese. Serve.