Bucatini and Meatballs

I am not that crazy about meatballs. I'd personally rather use the mince to make a ragu or a lasagne. However, hubby loves them and I hadn't made them in a long time so thought I would give them a go. They were so tasty that it did change my mind a bit. Also I used bucatini but spaghetti would be fine.To make them you will need:

• Bucatini or Spaghetti
• Tinned tomatoes
• White wine
• Two garlic cloves
• One onion
• 500g good quality pork mince
• Parmesan
• Parsley
• One egg
• Breadcrumbs
• Olive oil
• Seasoning

 Put 500g pork mince into a bowl. Add a handful of finely chopped parsley, some parmesan, salt and pepper. Give it a mix and then add one egg and enough breadcrumbs to bind the mixture. Then roll out into golf ball size. I prefer to make mine smaller rather than bigger. They cook faster and I just think it makes it easier to eat with the pasta. Then put them in the fridge to firm up.To make the sauce finely chop the onion and garlic. You can also add a little rosemary if you like or a little oregano or leave as is. Soften the onion and garlic in some olive oil and then add a splash of wine and let it cook off. Then add your tinned tomatoes. Breaking up with the back of a spoon. Add a little sugar and let it simmer for 15 - 20 minutes. Then blitz in a blender for a nice smooth sauce or if that's not your thing, leave it as is.In a hot frying pan add some olive oil and fry your meatballs. You want them nice and brown on the outside. When they're browned add them to the sauce on a low heat. I don't toss them around in the sauce but rather leave them half in half out so the balls remain a little crunchy (insert rude joke here). Then boil up your pasta. Keep a little of the pasta water in a mug. Add some sauce to your pasta but not the balls. Stir up well and portion out then add extra sauce and the meatballs on top. That way you don't break the meatballs up when you're stirring it all through. Keep any leftover meatballs for a meatball sub. Thank me later.