Meatballs with spaghetti

Place the beef mince, parsley, breadcrumbs, egg, milk and oregano in a large bowl.

Season and mix well using clean hands.

Divide mince mixture into 16 meatballs, rolling them gently.

Place on a large plate then cover and refrigerate for 20 minutes.

Heat a dash of oil in a large frying pan over a medium heat.

Remove meatballs from the refrigerator and place in the frying pan.

Cook until browned, then transfer to a plate.

Lower heat, add the onion and cook until soft.

Add the tomatoes, red wine vinegar and sugar if using.

Return meatballs to the frying pan, cover and cook over a low heat for 1 hour.

Check from time to time to check they are not sticking to the bottom.

Just before the meatballs are cooked, place a large saucepan of lightly salted water on to boil.

Add the spaghetti and cook for 8 minutes.

Drain spaghetti reserving about 1 cup of the cooking water.

Add cooking water to the meatballs to loosen the sauce.

Gently toss together the meatballs, sauce, spaghetti and green vegetables and place in a large warmed serving bowl. Sprinkle with your favourite grated cheese.