- 100ml/3½fl oz olive oil
- 1 onion, chopped
- 1 celery stalk, finely chopped
- 2 garlic cloves, chopped
- 2 tbsp tomato purée
- 2 x 400g/14fl oz cans chopped tomatoes
- 1 cinnamon stick
- 100ml/3½fl oz chicken stock
- 100ml/3½fl oz red wine
- salt and freshly ground pepper
- 1 tbsp olive oil
- 1 onion, chopped
- 5 garlic cloves, chopped
- 450g/1lb minced pork
- 1 tbsp chopped fresh basil
- 1 tsp ground cinnamon
- salt and freshly ground pepper
- vegetable oil, for brushing
- spaghetti, cooked according to packet instructions, to serve
- For the tomato sauce, heat the oil in a large pan over a low heat. Add the onion, celery and garlic and fry until softened, but not coloured.
- Add the tomato purée and cook for a few minutes, then add the canned tomatoes, cinnamon, stock and wine.
- Season, to taste, with salt and freshly ground black pepper and bring to the boil, then turn the heat down very low.
- Half-cover the pan with a lid and leave the sauce to simmer for one hour, stirring occasionally.
- If you want a smooth sauce, transfer to a food processor and blend the sauce, then pass it through a fine sieve before using. Otherwise use as it is.
- Meanwhile, for the meatballs, heat the oil in a frying pan over a medium heat.
- Add the onion and the garlic and fry until softened. Remove from the heat and allow to cool slightly.
- Preheat the grill to its highest setting.
- Place the pork mince, basil and cinnamon into a bowl and add the cooked onion and garlic. Season generously with salt and freshly ground black pepper and mix well.
- Roll small amounts of the mince mixture into balls. This quantity of mixture should make 12-16 meatballs, depending on size.
- Brush the meatballs with a little oil and place onto a baking tray.
- Place under the grill to cook for 6-8 minutes, turning occasionally and brushing them with a little oil as they brown.
- To serve, stir the cooked spaghetti through the sauce and place onto plates with three or four meatballs placed on top.