Good Old Spaghetti and Meatballs!

Spaghetti with meatballs
Recipe by Ursula Ferrigno
SERVES 6-8
Preparation 30 minutes (plus 30 minutes chilling)
Cooking 45 minutes

350g dried spaghetti
freshly grated Parmesan cheese to serve
for the meatball sauce
350g minced veal
1 egg
2 tbsp roughly chopped flat-leaf parsley, plus more to serve
sea salt and freshly ground black pepper
1 thick slice of white bread, crusts removed
2 tbsp milk
3 tbsp olive oil
300ml passata
400ml vegetable stock
1 tsp sugar

Make the meatballs: put the veal in a large bowl, add the egg and half of the parsley, and season with salt and pepper. Tear the bread into small pieces and place in a small bowl. Moisten with the milk and crumble the bread over the meat mixture. Mix everything together with a wooden spoon, then use your hands to squeeze and knead the mixture so that it becomes smooth and sticky.
Wash your hands, rinse them under cold running water, then pick up small pieces of the mixture and roll them between the palms of your hands to make about 40-60 small balls. Place the meatballs in a tray and chill for 30 minutes.
Heat the oil in a large frying pan and cook the meatballs in batches until browned on all sides.
Pour the passata and stock into a large saucepan, heat gently, then add the sugar, with salt and pepper to taste. Add the meatballs, then bring to the boil. Lower the heat, cover and simmer for 20 minutes.
Cook the pasta in boiling water until al dente.
Drain the pasta and tip it into a warmed large bowl. Pour the sauce over the pasta and toss gently. Sprinkle with the remaining parsley and serve with Parmesan cheese.