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Spaghetti is somewhat a common meal, but how you choose to garnish it sets it apart from other delicacies as seen in this recipe:

INGREDIENTS

500g cooked and drained spaghetti

For the meatballs

400g mince beef

400g mince pork

100g shredded white bread (crusts removed) or breadcrumbs

100ml milk

2 tbsp. Salt

6 chopped or grated garlic cloves

1 tbsp. Thyme

1 egg, beaten

1 tbsp. grated nutmeg

150g cheese (Preferably mozzarella)

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For the sauce

4 tbsp. olive oil

4 sliced garlic

1 tbsp. red wine vinegar

1 can of tomato paste

METHOD

• Put the meat and pork into a large bowl and season with salt. Set aside for at least 30 minutes. Meanwhile, put the bread in a bowl with the milk and leave to soak.
• Add the soaked bread into the bowl with the meat along with the remaining meatball ingredients, except the cheese. Season with plenty of pepper and mix together.
• Roughly divide the meatball into portions. Use your hands to flatten one portion then gently wrap each around a piece of the mozzarella and roll into a ball.
• Fry the meatballs in 3 tbsp. of the oil, browning them on all sides, then transfer to a plate and set aside to cool. Pour the remaining oil into the pan and heat for 1 min, then fry the sliced garlic for a few seconds.
• Tip in the vinegar and bubble for 1 min. Add the tomatoes, then season and cook over medium heat for 10minutes.
• Add the meatballs and gently stir to ensure they’re fully coated in the sauce. Cover the pan and simmer on a low heat for about 20 minutes, stir the sauce over the meatballs occasionally.
• Remove the pan from the heat and set aside.
• Serve the spaghetti with a spread of meatball sauce at the top.