Ten dollar spaghetti and meatballs

Make a panade of breadcrumbs and milk, then add egg, shaker Parmesan, dried garlic, oregano, parsley, onion powder, salt and pepper.

Beat the liquids together, then work the panade into the ground beef until no streaks remain.

Fry the meatballs over moderate heat rather than blasting them, so the muscle fibres do not contract too fast and crack the meatball.

Add the jarred sauce to the browned meatballs and simmer 20 minutes so the meatballs season the sauce.

Remove the meatballs from the pan so the sauce does not turn metallic.

Boil the spaghetti, stirring to stop it sticking and to sink it evenly; set a timer for eight minutes.

Finish the spaghetti in the sauce with half a tablespoon of unsalted butter, a drizzle of olive oil and freshly grated Parmesan.

Season with a pinch of salt and a twist of pepper, plate and set the meatballs on top.