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- Heat the oil in a large heavy-based dish. Add the onions, along with a good grinding of pepper and some salt. Turn the heat to medium, add the chopped bacon and cook until the onions are softened, but not coloured.
- Take half the onions and bacon and put in to a medium bowl along with the water. Add the breadcrumbs. This cools the onions and also allows them to be distributed evenly in the mixture.
- Remove the remaining onion and bacon mixture from the dish and set aside, leaving behind the oil.
- Take the breadcrumb, onion and bacon mixture and add a good handful of herbs (parsley or a mixture of your choice). Transfer to a blender or food processor and blitz until well blended.
- In a large bowl, add the breadcrumb mixture to the beef and pork mince along with the egg yolk. Mix well until the mixture becomes smooth – your hands are best for this. Divide the mixture into small balls, each about the size of a walnut. Set aside.
- Put the casserole dish back on the heat, and add the meatballs in batches, turning them until they are well browned. Remove them from the pan and return the onion and bacon mixture to the pan.
- Add the red wine and scrape all the bits off the bottom of the pan – it should be boiling. Add the fresh tomatoes, keeping the heat high, and cook, stirring, until they start to break down. Add the tinned tomatoes. Fill one of the tins with water and add this. Bring to the boil.
- Simmer for five minutes, then add the meatballs to the sauce and return to the boil. Lower the heat and simmer for 15 minutes. Taste and adjust the seasoning.
- Meanwhile, bring a large pan of salted water to the boil. Add the pasta and cook according to the packet instructions until al dente. Drain well, add to the meatball sauce and mix together well.
- Divide between serving plates, sprinkle with a little more fresh parsley, and pass around the Parmesan.
Per serving: 828kcals, 40g fat (8.2g saturated), 81.5g carbs, 11.6g sugars, 37.2g protein, 6.6g fibre, 0.626g sodium
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