Meatballs in tomato sauce with chilli flakes

Serves 2, 264kcal

For the meatballs:

200g lean pork mince (or turkey mince)

1⁄2 medium red onion, chopped

1 garlic clove, peeled and crushed

1 small carrot, grated

pinch of oregano

1 egg, beaten

salt and pepper

oil for spraying

For the tomato sauce:

1⁄2 medium red onion, chopped

1⁄2 garlic clove, peeled and chopped

400g tin chopped tomatoes

50g fresh tomatoes, skinned and deseeded,

roughly chopped

1 tsp tomato purée

pinch of sugar

200ml water

chilli flakes to taste

dash of Worcestershire sauce

1 tsp dried oregano

For the cavolo nero:

200g cavolo nero, steamed

squeeze of lemon

sea salt

Place the mince in a bowl with the onion, garlic, carrot, oregano, egg and salt and pepper. Mix well and shape

into 12 small meatballs. Spray a large pan with oil and fry over a medium heat until gently browned – about 4 minutes – and set aside.

For the sauce, spray the same pan with oil and fry the onion until softened; add the garlic and cook for a further 3 minutes. Add the tomatoes, tinned and fresh, purée, sugar and water, plus the chilli flakes and Worcestershire sauce to taste. Simmer till reduced and glossy. Add the meatballs and oregano, cover and simmer for 20 minutes. Serve with plenty of steamed cavolo nero, dressed with a light squeeze of lemon and a scatter of flaked sea salt.