spaghettini and gooey mozzarella meatballs

TOMATO SAUCE

2 cans of plum tomatoes, each 28 oz
2 tbsp olive oil
1 large onion, finely chopped
4 garlic cloves, minced
5½-oz can tomato paste
1 cup Italian parsley, coarsely chopped
½ tsp salt and pepper
Pinch of chili flakes
1 bay leaf

1 lb spaghettini

MEATBALLS

1¼ lb ground beef
2 slices day-old bread, cubed
¼ cup 2 per cent milk
1 small onion, diced
4 garlic cloves, minced
1 egg, beaten
¼ cup grated parmigiana reggiano
¼ cup Italian parsley, chopped
2 tbsp olive oil
½ tsp salt and pepper
12 cubes firm mozzarella, about ⅓ of a ball

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1. Purée tomatoes and their juices in a food mill or food processor. Strain through a sieve. Discard seeds.

2. Heat olive oil in an ovenproof pot. Set over medium heat. When hot, add onions and garlic. Cook for 5 minutes until soft. Add puréed tomatoes, tomato paste, 1 cup water, bay leaf, parsley and chili flakes. Bring to a boil. Season with salt and pepper. Reduce heat and cook for 30 minutes until slightly thickened. Remove bay leaf.

3. To prepare meatballs, place bread cubes in a bowl. Pour milk overtop. Soak for 15 minutes. Drain and squeeze out extra moisture. Add ground beef, onion, garlic, egg, cheese, parsley, salt and pepper. Mix using your hands. Meanwhile, preheat oven to 350º F. Divide mixture into 12 portions. With wet hands, form a portion into a patty, then push a cube of mozzarella into the centre and form meat into a ball around the cheese. Repeat with remaining meat and cheese. Place on a parchment-lined baking sheet.

4. Coat a large skillet with oil and set over high heat. Add meatballs. Cook for about 10 minutes, turning often. Carefully add meatballs to sauce in ovenproof pot. Bake for about 10 minutes. Remove from oven.

5. Boil spaghettini in salted water until al dente. Drain well. Add to tomato sauce and meatballs. Gently stir. Divide among dishes. Top with grated Parmesan.