Spaghetti and Meatballs
Who doesn’t love spaghetti and meatballs? Comfort food of the highest order, equally welcome in the depths of winter or the height of summer. Known as polpette in traditional Italian cooking, the tomato-simmered version we know today is a true Italian-American classic, born from southern Italian immigrants settling in the United States in the late 19th century.

As is so often the case, a handful of humble ingredients, seasoned minced pork, tinned tomatoes, dried spaghetti, becomes something greater than the sum of its parts. Ours even more so: minced shoulder and belly of native breed pork, seasoned with fragrant fennel, dried oregano and garlic, with a touch of heat from chilli flakes and depth from Parmigiano Reggiano. A handful of gluten-free breadcrumbs helps retain moisture and richness.

Whilst many would coat the pasta in sauce, we prefer a nod to the Italian-American roots of the dish: spaghetti tossed with butter and cheese, sauce spooned generously over.