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Spaghetti with bacon and sopressata meatballs
Serves 4-6 (makes 30-40 small meatballs) Starters and mains
Ingredients
- 2 slices good-quality white bread, crusts removed
- 80ml milk, warmed
- 910g minced beef
- 2 slices bacon, chopped
- 4 thin slices sopressata, salami, or a mixture of both, chopped
- 2 garlic cloves, crushed
- 1⁄4 yellow onion, finely chopped
- 3 large eggs, lightly beaten
- 25g grated Manchego or Italian hard cheese, plus extra to serve
- 2tbsp chopped fresh flat-leaf parsley leaves
- 1⁄2tsp freshly ground black pepper, plus extra for serving
- 1⁄2tsp sea salt flakes, plus extra for the sauce
- 2tbsp olive oil, plus extra for the sauce
- 1 x 794g can whole, peeled San Marzano tomatoes
- 1 fresh basil sprig (optional) spaghetti
Method
Soak the bread in the milk in a large bowl, turning the slices over to absorb it. Transfer to a chopping board and finely chop the bread. Combine the bread, minced beef, bacon, sopressata, garlic, onion, eggs, cheese, parsley, pepper and salt in the bowl and gently mix together with clean hands until completely combined. Shape into 2.5-5cm meatballs and place on a baking tray. (Run cold water over your hands every so often, to keep the meat from sticking to them.) Chill the for 10 minutes while you prepare your remaining ingredients.
Heat a very large or two smaller frying pans over high heat. Add the oil and heat until it is shimmering, then add the meatballs in a single layer, working in batches if necessary. Fry the meatballs, letting them cook without moving them until browned on each side, for around 3 minutes per side, adding more oil to the pan if needed (use tongs to avoid squishing the meatballs). Set aside on a plate.
Add the tomatoes to the pan, mashing them with a potato masher or fork to break up all the large pieces; scrape the bottom of the pan to incorporate all the browned bits from the meatballs.
Add the basil (if using), a pinch or two more of salt and a glug of oil. Simmer the sauce for around 30 minutes, until it is thick and flavourful. Meanwhile, cook the spaghetti in boiling salted water until al dente.
Return the meatballs to the sauce to warm through. Divide the spaghetti among shallow bowls or plates then generously spoon the sauce and meatballs over the top. Top with some grated cheese and a twist of black pepper.
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