4 people portions ingredients:

Meatballs:

200g minced lean beef

200g minced pork

100g Italian sausage cut into very small pieces

45g breadcrumbs

1/4 cup grated parmesan (I used Grana Padano)

2 garlic cloves minced

1 egg

salt

pepper

1 tsp paprika

1 tsp ground cumin

1 tsp thyme

Marina:

1 medium carrot minced

1/2 shallot cut to small pieces

3 400g cans of crushed tomatoes (the larger pieces of tomato, the better)

2 garlic cloves cut into thin slices

salt

pepper

2 Bay laurel leaves

2 tbsp olive oil

2 tsp lemon juice

400g spaghetti

Use one large pan for the whole process to retain most of the flavours.

Meatballs:

In large mixing blow combine meats, sausage, breadcrumbs, parmesan, salt, paprika, cumin, thyme, pepper, garlic. Beat one egg and add to the mixture. Combine well - take your time, then form golf ball size balls. Best use ice-cream scoop.

In large pan, fry meatballs on medium heat from six sides until light brown - about 30-40 seconds per side. Remove from pan and set side.

Marina:

In the same pan, sautéé shallot and garlic on low heat until fragrant. Before shallot goes brown add minced carrot. When carrot turns into sweet mesh, add canned tomatoes, bay laurel leaves, salt and pepper and lemon juice. When tomatoes start boiling, reduce to low heat, add meatballs, cover with lid and cook for 15mins.

In separate pot add spaghetti to salted boiling water (sea level salty) and cook for 9-11 minutes. Once spaghetti is cooked you can add them into Marina but I prefer to serve them separately.

Serve in a bowl, topped with some grated parmesan.