Blushing Pork & Fennel Meatballs with Spicy Tomato Sauce

Dice the red onions. Peel and crush the garlic. In a bowl add the fennel seeds, half of the wine, salt, and pork mince and mix together thoroughly. Roll your fennel and pork mince into balls, as big or as small as you like. Heat some oil in a pan over a medium-high heat and add the meatballs, cook for 2 minutes on each side and then place onto a lined baking tray and pop them into the oven for a further 5-7 minutes or until cooked through.

Meanwhile, in a large pot bring some salted water to the boil. Add the spaghetti and a drizzle of olive oil to the boiling water and cook for approximately 10 minutes or until al dente, stirring regularly to ensure it does not stick, the oil will help with this!

While the pasta is boiling we can prepare our sauce. Deseed and chop the chilli. Wash the baby spinach. Heat some oil in a pan over a medium-high heat, add the onion, peeled and crushed garlic, and deseeded and chopped chilli and sauté for 2-3 minutes. Stir in the diced tomatoes, tomato paste, and the remaining wine and cook for 8 minutes, taste and adjust seasoning accordingly. At the last minute add the baby spinach and stir through until wilted, remove the pan from the heat.