To make the meatballs:

Place 250g beef mince, 250g pork (or veal) mince, 1 egg, 1 tbs pine nuts, 1 garlic clove minced, 1 tbsp dried oregano, 1 tbs dried fennel seeds, ¼ cup (60g) breadcrumbs, ½ tsp salt, and some ground pepper in a food processor, and blitz until combined and smooth.

Form into small meatballs (I like to use a 1cm scooper with a trigger) and roll in the palm of your hands until they are shiny and smooth, with no cracks. Makes about 16.

In a deep pan, fry the meatballs quickly in a little vegetable oil till brown all over and set aside.

To make the sauce:

In the same plan, fry an onion, chopped, in a little olive oil on medium heat, till soft. Add 2, 400g cans of San Marzano tomatoes (whole or chopped), rinsing out the cans with a bit of water and adding to the pan. Add 2 tbsp tomato paste, and some salt and pepper to season.

Use an immersion blender to blitz till smooth (or use a food processor, before adding back to the pan). Simmer on a medium heat until the sauce has reduced and thickened (about 20 minutes).

Add the meatballs back to the sauce and gently toss them so they are covered in the sauce, and slowly simmer for 30 minutes.

Serve with a sprinkling of grated parmesan or pecorino. Garnish with a few basil leaves.