Arrabiatta Pork Meatball Spaghetti

• 2 (14 ounce) cans tomatoes
• 3 tablespoons extra virgin olive oil
• 2 garlic cloves, finely chopped
• 1 teaspoon dried chili pepper flakes
• 4 tablespoons fresh basil, roughly chopped
• salt & freshly ground black pepper
• 1 teaspoon sugar
• 1 lb ground pork
• 3 ounces streaky bacon, finely chopped
• 2 teaspoons thyme leaves
• 2 tablespoons flat leaf parsley, roughly chopped
• 10 12 ounces spaghetti

1. Heat a frying pan until hot, then add the tomatoes and olive oil and bring to a gentle simmer.
2. Add the garlic, chili and half of the basil and cook for 10 minutes, until reduced and thickened.
3. Season, to taste, with salt, freshly ground black pepper and a little sugar.
4. Place the ground pork, bacon, thyme and parsley into a bowl and mix thoroughly.
5. Season with a little salt and plenty of freshly ground black pepper.
6. Divide the mixture into 16 and shape each portion into a small ball, using your hands.
7. Place the meatballs into the tomato sauce and simmer for 5-8 minutes, or until the meatballs are completely cooked through.
8. Meanwhile, bring a large pan of salted water to the boil.
9. Add the spaghetti and cook according to packet instructions.
10. Drain the spaghetti, then add to the tomato and meatball sauce.
11. Season, to taste, with salt and freshly ground black pepper and add the remaining basil.
12. To serve, spoon equal portions of the spaghetti and meatballs into warmed bowls.

tomatoes, extra virgin olive oil, garlic, chili pepper, fresh basil, salt, sugar, ground pork, bacon, thyme, flat leaf parsley, spaghetti

Taken from www.food.com/recipe/arrabiatta-pork-meatball-spaghetti-352157 (may not work)