Ingredients: For the sauce
400g tinned tomatoes
1 tbsp tomato paste
2 garlic cloves (chopped finely)
1 red chilli (chopped finely)
2 tsp pepper
1 tsp salt
Handful spinach
Mix Vegetables (your choice/chopped)

Ingredients: For the meatballs
500g Mince
2 garlic cloves (chopped finely)
1 red chilli (chopped finely)
2 tsp parsley
1 egg
2 tsp tomato paste
1 tsp Pepper
1 tsp Salt
1/2 tsp rosemary

Method:
Step 1: First stop, let’s prepare the meatballs. Using a large bowl, add in all the ingredients above and using your hands combined everything until fully corporated. Again, using your hands create 8-10 small circular balls and leave aside to set.

Step 2: Heat a large pot of water, once it begins to bowl add in a pinch of salt and 1 tsp olive oil. 

Step 3: Next add in the linguine or spaghetti and allow to cook for 10 minutes.

Step 4: For the sauce, using a pot set over medium heat pour in the tinned tomatoes, paste, garlic, red chilli, salt and pepper. Stir all around and allow to cook for 5-10 minutes before adding in the spinach and mix vegetables. I usually add in carrots, zucchini, mushrooms and peppers.

Step 5: While the sauce is cooking, start to cook the meatballs. You can do this two ways: first way in the oven 175˚C for 30 minutes or second: you can fry the meatballs in a pan with rapeseed oil over medium-high heat making sure that the outside of the meatball is cooked well, usually takes 8-10 minutes.

Step 6: Add the meatballs into the sauce to allow to cook fully, lower down the heat and leave to simmer for 15-20 minutes. Adding in a handful of basil leaves.

I usually leave it to set for longer than 15-20 minutes because it helps with the sauce
and gives it that extra flavour from the meatballs.

Step 7: Serve with parmesan cheese and some fresh basil over your spaghetti.