8oz lean minced pork
4 scallions, finely sliced
2 garlic cloves, finely chopped
1 red chilli, seeded (or not if you prefer!) and finely chopped
2 tbsp freshly grated Parmesan cheese, plus extra to serve
1 tbsp fresh thyme leaves
1 tbsp olive oil
1 glass red wine
Spaghetti or other pasta, cooked according to package instructions
1 can (14oz) chopped tomatoes
1/2 onion thinly sliced lengthwise
1 dried bay leaf
Salt and pepper
Mix together the mince, scallions, garlic, chilli, Parmesan, thyme and plenty of salt and pepper. Shape into 10 small firm balls. Heat the oil in a large frying pan and cook the sliced onion and meatballs for 3-4 mins, until well browned. Pour in the red wine and boil for 1-2 mins to cook off the alcohol. Add the chopped tomatoes, bay leaf, salt and pepper and simmer for 8-10 minutes.
Meanwhile cook the pasta according to the package instructions and drain. Add a bit of tomato sauce to the pasta and stir to coat lightly. Transfer to warmed bowls and spoon over the meatballs and sauce. Sprinkle liberally with Parmesan cheese.
Serves 2