Ingredients, 2 red onions, 500g pork mince,1 egg, 1 cup (70g) fresh breadcrumbs, 4 slices of bacon, 1 tablespoon of oregano, 1 tablespoon olive oil.
2 garlic cloves, 1/2 cup of beef stock. 800g of cans diced tomatoes, 500g spaghetti and Parmesan.
Chopping the onions
Combine the grated onion, pork mince, egg, breadcrumbs and oregano in a large bowl.
Roll tablespoons full of the mince mixture into balls and place on an oven tray lined with baking paper
Heat a large non-stick frying pan over medium heat. Add the meatballs and cook, turning occasionally, for 2-3 minutes or until brown all over.
Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens.
Add the stock and bring to the boil. Cook for 2 minutes or until stock reduces by half.
Meanwhile, cook the spaghetti following packet directions until al dente. Drain well.
Add the tomatoes and cook for 5 minutes or until heated through. Return the meatballs and cook, stirring occasionally, for 5 minutes or until heated through.
Divide the spaghetti among serving bowls. Top with meatballs and tomato sauce. Serve topped with shaved parmesan.