Ingredients

Step by step

1. To make the sauce, heat 1⁄2 tablespoon oil in a large frying pan and fry the garlic for 30 seconds, then add the passata with some seasoning. Simmer for 30-40 minutes uncovered (it may splutter) on a medium-low heat until thickened.
2. Meanwhile, put both types of mince into a large bowl. Add the fennel seeds, garlic, chilli flakes and plenty of seasoning. Mix well with your hands. Roll the mixture into 16 ping pong-sized meatballs, hiding a cube of mozzarella in the middle of each ball. You’ll use about half the mozzarella cubes.
3. Heat ½ tablespoon of oil in a large frying pan and fry the meatballs until golden brown, then transfer to a plate. You may need to do this in batches, using the remaining oil.
4. Heat the oven to 200°C, fan 180°C, gas 6. Bring a large pan of salted water to the boil. Cook the pasta for 8-10 minutes until just tender when pressed, then drain well. Tip the pasta back in the pan.
5. Stir the vinegar, sugar and mascarpone into the tomato sauce, and simmer until just bubbling, then remove from the heat. Taste to check the flavour balance.
6. Add the browned meatballs to the pasta pan along with the sauce, and fold in. Season well.
7. Tip into an ovenproof baking dish measuring around 30cm x 20cm, and scatter over the remaining mozzarella cubes. Bake for 20-25 minutes until the top is golden and bubbling. Serve with a sharply dressed green salad.
   Tip

   Make double quantities of the meatballs and sauce (leaving out the mascarpone) and freeze half to serve with spaghetti.