Spaghetti and Meatballs is so iconic we wonder how come we've not done it before. A super simple but damn tasty roasted tomato sauce finishes these flavoursome meatballs off a treat. And throughout, plenty of your suggestions make these quite simply, the best!
Tear the bread into chunks and blitz into crumbs in a food processor, then soak in milk. Peel and finely dice the onion and garlic, then chop the anchovies as fine as possible. Soften the onion and garlic in a frying pan with the olive oil for 3-4 minutes.
Add these to a big bowl with the minced meats, soaked breadcrumbs, oregano, salt, pepper and anchovies. Mix them together by hand, then leave it to one side for the flavours to develop.
Preheat an oven to 200ºC. Peel and crush the bulb of garlic into separate cloves and put into a roasting tin along with the olive oil, all the halved tomatoes, salt and pepper. Roast in the oven for 25 minutes.
Pour the white wine into the roasting tray and leave in the oven for another couple of minutes. Mash everything in the tray with a potato masher to result in a chunky sauce, then scatter and drizzle over the sugar and vinegar. Stir to form a sauce, then transfer to a large frying pan.
Roll the meat mixture into meatballs, each one smaller than ping-pong ball sized. Sear them in a hot frying pan with a shot of oil for a minute or so, shaking the pan regularly to colour them all over. Tip the meatballs into the tomato sauce and continue to cook over a gentle heat to finish cooking the meatballs all the way through.
Heat a pan of salted water to a rapid boil. Cook the pasta in the boiling salted water for 2-3 minutes, then drain and toss into the tomato and meatballs to finish cooking for another minute. Serve on a large plate family style, or divide into portions, and garnish with freshly picked basil leaves and plenty of grated Parmesan.