For the tomato sauce, heat the Olive Oil in a heavy-based pot and gently fry the onion until soft and translucent but not browned. (Add a pinch of salt and pop the lid on to prevent burning). Add the garlic and fry for a minute. Deglaze the pan with a splash of wine and allow to the alcohol to cook off, then stir in the tomatoes, Sea Salt and sugar. Simmer with the lid on for a minimum of 1 hour (preferably 2) until the flavour has intensified and you have a rich sauce. Adjust the seasoning and add a pinch more sugar if too acidic.

For the meatballs, break the crackers into pieces and place them in a mixing bowl. Bash with a pestle or the end of a wooden rolling pin until lightly crushed.  Alternatively, you can blitz them lightly in a food processor. Add the mince, egg, mustard, NOMU One for All Rub, Sea Salt and Black Pepper to the mixing bowl and, using clean hands, mush everything together until well combined. Divide the mixture into 24 small meatballs (see Tips). 

Drizzle the meatballs with a dash of Olive Oil and cook them in a hot frying pan for about 8 to 10 minutes or until golden, turning them to ensure that they are evenly browned all over. Meanwhile, heat up the tomato sauce and add in the meatballs once they are cooked. Allow this to simmer gently while you cook your spaghetti.

Place a large pot of water with a pinch of Sea Salt and a dash of Olive Oil onto the stove and bring to a rolling boil. Place the pasta into the boiling water and cook until al dente (approx 2 minutes for fresh pasta and 8 minutes for dried). Remove from the heat and drain well in a colander.

Mix the pasta into the sauce, season and serve in heated bowls topped with freshly grated parmesan and roughly chopped herbs.

Tip: When shaping the meatballs, lightly wet your hands to make the mixture less sticky.