Makes enough for 3-4 good portions

• 80g cubetti di pancetta
• 1 onion
• 1 clove of garlic
• 24 small meatballs (I love the Aberdeen Angus ones from Waitrose, but feel free to choose (or make!) your own..)
• 1 tbsp olive oil
• 500ml passata
• 1 tsp oregano
• 1 tsp dried basil (tbh any mixed Italian herbs are just fine)
• flat leaf parsley for garnish
• salt and pepper to season
• spaghetti to serve

1. Finely chop the onion and garlic
2. Season the meatballs with salt and pepper
3. In a large frying pan / wok / heavy based saucepan fry the meatballs until browned
4. Remove meatballs from pan into a bowl to rest for a bit
5. Fry the pancetta until it starts to go golden, then add the onion and garlic
6. When the onion is translucent add the meatballs back in and mix together
7. Mix in the passata and herbs
8. Simmer for at least an hour, adjust seasoning as required. Top up with a little boiling water if it starts to dry too much. (I use the slow cooker, as it simmers without needing stirring and doesn't loose moisture)
9. Serve with the cooked spaghetti, garnish as desired with the parsley