Spaghetti with Homemade Meatballs

We tried making meatballs without breadcrumbs and an egg; the verdict is to cook them slowly so they don’t dry out and make plenty of sauce to balance the quantity of spaghetti. These turned out well and the mixture made enough for eighteen ping-pong sized balls. Mix half a kilo of mince with half a finely chopped onion (the other half you can use in the sauce), crushed clove of garlic, a bunch of chopped parsley, a teaspoon of Dijon mustard and a generous pour of Worcestershire sauce. Season with salt and pepper. For the sauce: sweat the rest of the onion and some garlic, add a tin of tomatoes and 3/4 of a jar of passata. Cook over a high heat to allow the sauce to thicken, add a sprinkle of sugar and some balsamic vinegar. While the sauce is reducing, cook the meatballs over a low-medium heat until browned all the way through. Fill a heavy bottomed pan with boiling water and salt generously, add the spaghetti when the water is at a rolling boil, roughly a pound coin size per person. Serve with parmesan and a chilled red wine.