Spaghetti and meatballs
40g soft white crustless bread, soaked in 2 tbsp milk
800g minced beef with fat
3 garlic cloves, crushed
3 tsp coarsely chopped thyme
4 tbsp mild-flavoured extra-virgin olive oil, plus extra to serve
1 small onion, finely chopped
4 tbsp non-alcoholic white wine
500ml tomato passata
500g dried spaghetti
Finely grated Parmesan, to serve
Mash bread mixture with your hands in a large bowl.
Add beef mince, garlic and thyme, season well and mix to combine.
Roll half the mixture into walnut-sized balls.
Heat half the oil in a large deep non-stick frying pan over high heat and fry meatballs, turning occasionally, until golden, 2-4 mins.
Transfer to a plate.
While the first batch is cooking, roll remaining mixture into balls, then, once the first batch is cooked, fry with remaining oil.
Transfer to plate.
Add onion to pan, reduce heat to medium and stir occasionally until softened, 6-8 mins.
Deglaze pan with wine, scraping base of pan, then add passata.
Increase heat to high, season to taste and bring to the boil.
Add meatballs and turn occasionally until cooked through, 2-3 mins.
Meanwhile, cook spaghetti in a large saucepan of boiling salted water until al dente, 6-8 mins.
Drain, reserving a little pasta water.
Add the pasta and reserved water to meatball mixture, toss well to combine and serve topped with parmesan and a little extra oil.