One-pan spaghetti meatballs

Method

1. Put the bread and egg into a bowl and squish together, using your hands. Add the beef, garlic, thyme and a third of the Parmesan and squish together until smooth. Season with a pinch of salt and black pepper, divide into nine pieces, then roll into balls.
2. Heat the oil in a large deep casserole or wide pan over a high heat, add the meatballs and cook for 2–3 minutes, stirring occasionally, until browned all over.
3. Push to one side of the pan, then add the onion and carrots and fry for 2 minutes.
4. Add the tomatoes, tomato purée, oregano and vinegar and mix gently. Stir in the spaghetti, then add the boiling water. Bring to the boil, then turn down the heat, cover with a lid and simmer for 15 minutes, until the pasta is tender and the liquid reduced to a thick sauce. Stir occasionally to make sure the pasta is submerged in the liquid and not sticking together.
5. Leave to stand for a few minutes, then stir in the basil and serve with the remaining Parmesan.

Ingredients

• 1 slice wholemeal or white bread, roughly torn
• 1 free-range egg
• 250g/9oz lean beef mince (5% fat or less)
• 1 garlic clove, finely grated or crushed
• 1 tsp roughly chopped thyme leaves
• 15g/½oz Parmesan, freshly grated
• 1 tbsp olive oil
• ½ onion, roughly chopped
• 1½ carrots, peeled and grated
• 400g tin chopped tomatoes
• 1½ tbsp tomato purée
• ½ tsp dried oregano
• 1 tbsp red wine vinegar
• 225g/8oz dried spaghetti, broken in half
• 800ml/28fl oz boiling water (see recipe tip)
• sea salt and freshly ground black pepper
• 1 small handful basil leaves, roughly chopped