Method

Tomato sauce

1. In a large saucepan (big enough to eventually house all the meatballs) add the extra virgin olive oil and the garlic cloves – which have been peeled and squashed under the flat side of a knife.
2. Cook over a medium heat until you start to smell the garlic, add the chopped tomatoes and water.
3. Finally add the basil leaves (picked from the stem but left whole) and a generous pinch of salt and black pepper.
4. Give it a good stir and leave to cook over a medium heat for 15 – 20 minutes while you prepare the meatballs.

Wild meatballs

1. Tear the bread in to small chunks and place in a bowl along with the milk. With a fork squish the bread and the milk together until you have something resembling porridge.
2. In a larger bowl add the bread mix along with the minced meat, the grated red onion, grated parmesan, cumin, cinnamon, dried parsley and seasoning.
3. Mix everything together with a wooden spoon or use your hands – it’s the best way to get everything incorporated.
4. Take a dessert spoon of the mix and and roll around in your palms until you have a neat ball. Pop on a baking tray and repeat the process until all the mix is used up. (It should make approx. 20 meatballs). Place in the fridge for 20 minutes to firm up.
5. Heat a large frying pan to a medium to high heat and add the olive oil. Once the pan is hot add 5 – 6 meatballs at a time and fry off for a couple of minutes until they are brown all over. Jiggle the pan around as they cook to make sure they brown evenly on all sides. Remove from the pan and place on a clean plate while you repeat the process with the remaining balls.
6. Once you’ve browned all the meatballs add to the saucepan with the tomato sauce along with the resting juices from the plate. Makes sure they are all snuggled in tightly and baste with the sauce. It will be a tight fit but they should all sit evenly in the pan. Cook for 3 minutes and then turn off the heat, leaving the pan on the hob. The meatballs will continue to cook in the residual heat without drying out.

Pici pasta

1. To make the pici dough, mix the ingredients in a bowl until the flour and water comes together as a rough dough. Then knead this on a work surface until smooth (about 10 mins) and finally rest for 30 mins in the fridge.
2. Divide into small balls (the size of a malteser) and then roll out on a dry surface until you have a thin noodle (or worm). Place on a baking sheet lined with parchment or kitchen paper and continue the process until you’ve used all the dough.
3. Bring a large pan of salted water to the boil and then drop the pici into the pan. They will take about 8 mins to cook. (depending on the thickness – test before straining, it should have a slight bite but not be hard or rubbery).
4. Once cooked drain the pasta and return to the pan, along with some of the tomato sauce. Stir to coat the pasta.

To plate

1. Presentation does not need to be serious, this is a fun, snuggly dish that will resemble spaghetti and meatballs when ready. So simply place a spoon of the pici pasta on a plate or bowl, top with meatballs and sauce, add some grated paremsan and finish with a few fresh basil leaves. Devour!