110g/4oz chorizo
110g/4oz pork mince
225g/8oz beef mince
1 egg beaten
30g/1oz parmesan, grated
30g/1oz fresh breadcrumbs
1 small bunch of basil, roughly chopped
1 small handful of parsley, roughly chopped

Rich Tomato Sauce

1 onion, finely chopped
2 cloves garlic, crushed
3TBS olive oil
2 tins chopped tomatoes
4TBS tomato puree
1TBS sugar
1tsp dried oregano

To serve

400g/14oz spaghetti, cooked until al dente, drained and drizzled with olive oil
1 ball of mozzarella, some grated parmesan and basil leaves


Serves 8

1 Preheat oven to 200c/400f/GM6/Aga – Roasting oven, top shelf.
2 Rich Tomato Sauce – Soften the onion and garlic in the olive oil for about 5mins. When really soft add the chopped tomatoes, tomato puree, sugar, dried oregano and seasoning.
3 Stir, bring to the boil and allow to simmer until reduced by half. Liquidise and set aside.
4 Meatballs – Roughly chop the chorizo and then whizz in the magimix until it looks minced, like the pork and beef.
5 Place the chorizo, pork and beef mince into a large bowl with the egg, parmesan, breadcrumbs and herbs. Season and mix together really well, then shape into meatballs the size of walnuts. You should get around 46 meatballs. Place in the fridge for 10-15mins to firm up and hold their shape.
6 Heat some oil in a pan, brown off the meat balls in batches and place in an oven proof dish.
7 Cover with the tomato sauce, tear the mozzarella and place on top of the sauce with the parmesan and basil leaves.
8 Bake in the oven for 15-20mins or until the cheese has melted and gone slightly golden.
9 Serve with the spaghetti and a big bowl of fresh salad.

Think Ahead & Helpful Hints
1 Make ahead completely and freeze. Defrost overnight and place in a hot oven for 15-20mins.
2 A mixture of chorizo, pork and beef is really tasty but remember, because the chorizo and pork have more fat in them so you won’t need much oil to brown.