Homemade SpaghettiOs with meatballs

Soften the diced onion in olive oil over the next four or five minutes.

Add the garlic and cook until super fragrant.

Stir in the tomato paste and cook it about a minute to amplify its flavor.

Add the crushed tomatoes and let them start to bubble.

Add the balsamic vinegar, dried oregano, sugar, red pepper flakes, salt and pepper and mix.

Bring to a little boil, cover, turn down to a good simmer and leave about 15 minutes.

Mix the ground beef with ricotta, shredded parmesan, panko, garlic, salt and pepper, red pepper flake, the egg and about a tablespoon of olive oil, by hand with gloves.

Portion the mixture into small meatballs and roll them round by hand; any that do not fit in the pan can be frozen for another day.

Heat a little olive oil in a pan and sear the meatballs for a crust; this step is optional and they can go straight into the sauce.

Add the meatballs to the sauce, keep at a simmer with the lid on, about 15 minutes.

Cook the anellini (these took 15 minutes against about eight for most dry pasta), put them in a bowl and mix with sauce only.

Top with meatballs, a little cheese and a touch of parsley.