Check out Blake Proud's recipe: Serves:4 | Prep: 10 min | Cook: 30 min---IngredientsFor the Meatballs500 g beef & pork mince (or all beef)¾ cup breadcrumbs1 egg½ cup milk30 g grated Parmigiano Reggiano or Pecorino Romano2 cloves garlic, minced2 tbsp chopped flat-leaf parsley1 tsp oregano (or basil)1 tsp salt½ tsp black pepper2 tbsp freeze-dried shiitake mushrooms, zestedFor the Sauce2 tbsp extra-virgin olive oil1 small onion, finely chopped (optional but classic)1 clove garlic, sliced1 x 700 g can Italian tomatoes (San Marzano if you can)Pinch of sugar & salt½ cup water (to loosen)To Finish80–100 g grated Parmesan, for melting on topFresh parsley, to serve---Method1. Make the meatball mixIn a big bowl, combine the mince, breadcrumbs, milk, egg, grated cheese, garlic, parsley, oregano, salt, pepper and shiitake powder.Mix gently by hand until just combined. Roll into golf-ball-sized balls.2. Make the tomato sauceIn a wide, deep pan (with a lid), heat the olive oil over medium heat.Add onion and cook a few minutes until soft, then add sliced garlic and stir 30 seconds.Tip in the tomatoes, crush them with a spoon, season with salt and a pinch of sugar, and pour in the water.Let the sauce simmer for about 5 minutes so the flavours start to come together.3. Add the meatballsGently nestle the raw meatballs into the simmering sauce in one layer.Cover with the lid and let them poach in the sauce on low heat for about 25 minutes, turning once halfway through.They’ll cook through gently and stay beautifully tender while the sauce thickens around them.4. Finish & serveSprinkle grated Parmesan all over the top, cover again for 2–3 minutes until it melts.Scatter with extra parsley and drizzle of olive oil.Serve straight from the pan with crusty bread, pasta or just a fork and a big smile See omnystudio.com/listener for privacy information.

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