meatballs in blood sauce with worms

serves 6–8

preparation time:
25 minutes

cooking time:
25 minutes

chilling time:
30 minutes

ingredients

for the meatballs

500g (18oz) The Co-operative minced beef
100g (4oz) The Co-operative smoked rindless streaky bacon, diced
½ small onion, grated
1 tsp dried oregano
1 egg yolk

for the sauce

15ml (1 tbsp) The Co-operative olive oil
1 onion, chopped
1 clove garlic, chopped
560g passata
1 tbsp The Co-operative tomato purée
1 tsp dried mixed herbs
1 tsp The Co-operative redcurrant jelly
250g (9oz) The Co-operative spaghetti

method

To make the meatballs: place the beef, bacon, onion, oregano, egg yolk in a large bowl (season to taste) and mix together thoroughly.

Divide the mixture into 58 small pieces and roll into balls. Place on a baking sheet and cover and chill for 30 minutes.

Heat the oil in a large frying pan and cook the balls, in batches if necessary, for 10–15 minutes, turning occasionally, until browned. Using a slotted spoon, transfer the meatballs to a plate and keep warm.

For the sauce: add the oil to the pan and cook the onion and garlic for 5 minutes, until softened. Add the passata, tomato purée, herbs, redcurrant jelly and seasoning. Bring to the boil and simmer for 10 minutes.

Meanwhile break the spaghetti in half and then in half again. Bring a large pan of water to a rolling boil and cook the pasta following packet instructions. Drain. Add the meatballs to the sauce and heat through. Toss through the spaghetti and serve.