Spaghetti and meatballs

Step 1: Soak 2 white bread in ¼ cup milk for 5 minutes, then mash to a paste.

Step 2: Add 14 oz beef mince, 9 oz pork mince, 1 egg, 1 ¾ oz Parmesan, 3 tbsp fresh parsley, 2 cloves garlic, 1 tsp salt and ½ tsp black pepper and mix gently with your hands. Roll into about 24 balls the size of a walnut, wetting your hands as you go. Wash your hands after handling raw meat.

Step 3: Heat 2 tbsp olive oil in a large deep pan over medium-high heat and brown the meatballs in batches for 5–6 minutes, turning, until browned all over. Lift out.

Step 4: Lower the heat, add 1 onion to the pan and cook for 6 minutes until soft, then 3 cloves garlic for 1 minute.

Step 5: Add 1 ¾ lb tinned crushed tomatoes, 2 cups passata, 1 tsp dried oregano and 1 tsp salt and bring to a simmer. Return the meatballs, cover and simmer gently for 25 minutes, stirring carefully now and then, until a meatball cut in half is no longer pink and reads 160°F.

Step 6: Meanwhile cook 1 ⅛ lb spaghetti in a big pot of well-salted boiling water until al dente, about 10 minutes. Drain, keeping a cup of the water.

Step 7: Tear in 1 handful fresh basil, toss the spaghetti with a few ladles of sauce and a splash of pasta water, then top with meatballs, more sauce and extra Parmesan. Parmesan is usually made with animal rennet.