• 400 g (13 oz) dried fettuccine or tagliatelle
  • 1 slice of white bread, crust removed, broken into small pieces
  • 3 tablespoons milk
  • 300 g (10 oz) minced pork
  • 1 egg
  • ½ onion, very finely chopped
  • 2 tablespoons chopped flat leaf parsley
  • ½ teaspoon salt
  • 4 tablespoons olive oil
  • 1 garlic clove, crushed
  • 2 x 400 g (13 oz) cans chopped tomatoes
  • 100 g (3½ oz) bottled, drained roasted peppers, cut into strips
  • 1 tablespoon dried oregano
  • large pinch of caster sugar
  • salt and black pepper
  • extra virgin olive oil, to serve

For the meatballs, soak the bread in milk for 5 minutes. Squeeze out and crumble between your fingers into a bowl. Add the pork, egg, onion and parsley. Stir in the salt and when well combined shape into small meatballs. Cover and chill for at least 20 minutes.

Meanwhile, for the sauce, heat half the olive oil in a wide saucepan over a low heat. Add the garlic and cook, stirring, for 1 minute. Add the tomatoes, peppers, oregano and sugar and bring to the boil. Reduce the heat and season with salt and pepper. Cover and simmer gently for 10 minutes.

Heat the remaining olive oil in a frying pan over a high heat, add the meatballs, in batches, and cook until golden brown. Add to the sauce. Pour a cup of water into the frying pan and bring to a rapid boil, scraping up any sediment from the base. Pour into the sauce and simmer, covered, for a further 20 minutes.

When the sauce is almost ready, cook the pasta in a large saucepan of salted boiling water according to the packet instructions until al dente. Drain thoroughly and toss into the sauce. Serve with a drizzle of extra virgin olive oil.

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