Polpette Bucatini

Add the butter and oil to a sauté pan over a low heat. Once melted, add the tomatoes, thyme and garlic. Allow to simmer over a low heat for 15-20 minutes until the tomatoes have softened completely. Use a fork to lightly press the tomatoes down.

Mix all the ingredients for the polpette, apart from the oil,in a medium-sized bowl. Using damp hands, shape into balls about the size of a walnut. You’re aiming for thirty.

Add oil to another pan over medium heat and fry the meatballs for 10-15 minutes, tossing occasionally to brown all sides. While they are cooking, cook the pasta.

Bring a large pot of water to the boil. Salt the water well and add the pasta. Cook for 10-12 minutes or according to packet instructions until al dente.

Transfer the rough tomato sauce to the meatballs and bring to a steady simmer until the meatballs get nicely coated.

Using tongs, transfer the cooked pasta to the sauce and toss through. Serve sprinkled with basil leaves and grated Parmesan.