1/2 classic red chilli, deseeded and finely chopped
1 tablespoon wholegrain mustard
plain flour, for dusting
3 tablespoons olive oil
500 ml (17 fl oz) passata
4 tablespoons chopped basil
200 g (7 oz) spaghetti
grated Parmesan cheese, to serve (optional)
Place the mince in a food processor with the parsley, chilli and mustard and whizz until well blended. Remove from the bowl and, using well-floured hands, shape the mixture into about 12–16 small walnut-sized balls.
Heat the oil in a large heavy-based frying pan and cook the meatballs over a medium heat for 10–15 minutes, turning frequently, until the balls are golden and cooked through. Add the passata and basil and cook for a further 5 minutes until piping hot.
Cook the spaghetti in a large saucepan of lightly salted boiling water for 8–10 minutes until tender. Drain and keep warm.
Serve the meatballs and tomato sauce on top of the spaghetti in warmed serving bowls. Sprinkle with Parmesan, if liked.