Lightly toast the 2 slices of bread and whizz them in a blender to make breadcrumbs.
Next finely dice the onion, and fry it gently with a teaspoon of french mustard until soft, then let them cool, while you finely chop the chile, Rosemary and Basil.
Next put your meat into a large bowl and add the chile, rosemary, basil, oregano, cumin, egg yolk, the (now cooled) onion and the breadcrumbs and mix it all together, just get your hands into it and scrunch it all together.
Wet your hands and take some of the mixture and roll it into a ball about the size of a golfball and set it onto a sheet of greaseproof paper and repeat until you have used all the mixture.
Next get a frying pan onto a medium heat, add a little olive oil and fry the meatballs gently, rolling them round the pan so they cook (and colour) all the way round.
At this point you can either bag and freeze the meatballs in portions for use later or you can follow one of these 2 options.
I’m in a hurry
Once your meatballs are cooked, turn the heat right down and pour some Italian tomato sauce over them in the pan. Allow this to heat up while cooking up some pasta. Once the pasta is cooked, drain it and gently stir in the meatballs and sauce, then serve.
I’m not in a hurry
Heat your oven up to 200C, place your meatballs in an oven tray and cover with Tomato Sauce. Take a Mozzarella ball and either chop it into chunks or just rip it up and sprinkle this over the meatballs. Take a handful of fresh Basil leaves, rip them up and sprinkle them over the top, then grate a handful of parmesan over the lot.
Place this in the oven for about 20 minutes or until all the cheese melts and colours nicely. Then serve on a bed of fresh pasta and garnish with some fresh basil.
Chop the garlic as finely as possibly, remove the leaves from the basil and roughly tear them up, take the green part of the Basil stalks and chop them up reasonably fine. Open the tins of plum tomatoes.
Heat a large saucepan and pour in roughly 2 tablespoons of oil, once this has heated add the anchovy and garlic, you want to stir fry these gently till the garlic starts to colour slightly and the anchovy starts to break up.
Next add the plum tomatoes, oregano, about half the basil leaves, all the chopped basil stalks and stir gently being careful not to break the tomatoes if at all possible. Put a lid on the saucepan and bring to a gentle boil and simmer for at least an hour stirring occasionally. I have let this sauce simmer gently for anything up to 3 hours depending on how much time I have on my hands, this makes the sauce a bit thicker and the flavours stronger.
At this point you can start to break up the tomatoes with a spoon or alternatively use a hand blender to blend it into a nice thick sauce.
Next add the remaining basil and taste the sauce. Then season with salt and pepper to taste, add a tablespoon of red wine vinegar, 2 tablespoons of extra virgin olive oil and stir them in well.
I’ve found from experience that the better the plum tomatoes the thicker the sauce, however if you find that your sauce is not as thick as you like it, simply simmer it for longer the next time you try.