Chitarrone alla teramana (square spaghetti with mini meatballs)

Method

1. To make the meatballs, mix the mince, cheese, egg yolk and a good rasping of nutmeg. Season with salt and pepper, then knead the mixture with your hands until smooth. Pinch a little of the mixture off and roll it into a small ball – no more than 4g and about the size of a large chickpea. If the mixture is sticky, rub your hands with a little oil to make this easier.
2. Pour in the wine, scrape the base of the pan with a wooden spoon to deglaze, then leave to simmer for 1 minute (the wine should almost completely evaporate). Discard the garlic clove, transfer the meatballs to a plate and put the pan back over a low-medium heat (don’t wash the pan).
3. To make the sauce, add the remaining 2 tbsp olive oil to the pan. Add the onion, carrots, celery and a pinch of salt, then cook for 5 minutes until softened but not coloured. Tip in the tomatoes, stir, then add the cooked meatballs. Leave to simmer for 25-30 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have broken down (you may want to help them along by crushing them with a wooden spoon).
4. Meanwhile, bring a large pan of salted water to the boil. When the sauce has roughly 10-15 minutes left, add the pasta and cook for 1 minute less than the packet instructions.
5. Drain the pasta, reserving a mugful of the water, then add the pasta to the sauce. Stir and toss vigorously, adding a splash of pasta water to loosen up the sauce, until fully combined. Divide among plates, then top with extra grated cheese, if you like.