250g/9oz minced veal (ask your butcher to do this)
100g/3½oz freshly grated Parmesan
1 free-range egg
olive oil, for frying
For the spaghetti
400g/14oz dried spaghetti
50g/1¾oz freshly grated Parmesan
Preheat the oven to 200C/180C Fan/Gas 6.
To make the tomato sauce, toss all the ingredients, apart from the passata and basil, together in a roasting tin, season with salt and pepper and drizzle with some olive oil. Roast for 20–30 minutes, or until soft and blistered.
Transfer to a mouli and mince into a pan. (Alternatively, blitz in a food processor or blender and pass through a sieve into the pan.) Add some passata if it’s a little thick, bring to a simmer, then stir though the basil.
To make the meatballs, mix the veal, Parmesan, ricotta and egg together. Season and roll into balls.
Heat some olive in a frying pan and brown all over. Transfer to the sauce and cook for 8–10 minutes, or until cooked though.
Cook the spaghetti according to the packet instructions. Drain, then toss with the meatballs. Serve in bowls sprinkled with the Parmesan.