3 cloves garlic

80g mature cheddar cheese

100g stale bread

2 teaspoons dried oregano olive oil

1 pinch of dried chilli flakes 3 x 400g tins of quality roma tomatoes, chopped

400g dried rigatoni

Pork Meatballs:

600g pork mince

1 cup fresh breadcrumbs 3/4 cup freshly grated parmesan or pecorino

2 1/2 tsp garlic powder

2 1/2 tbsp mustard powder

1 teaspoon black pepper

1 teaspoon salt

1 egg

1. Preheat the oven to 200°C.

2. Combine all the meatball ingredients in a bowl. Using your hand, mix very thoroughly, kneading the meat until it is sticky and holds together in a ball. Using damp hands, roll into balls, about 45g each (slightly smaller than golf ball size) and place in an ovenproof dish. Drizzle a little oil over the meatballs and roll to coat. Bake in the oven for about 10-15 minutes, or until golden and cooked through.

3. Peel and finely slice the garlic and coarsely grate the cheddar. Tear the stale bread into small chunks or blitz in the food processor. Tip the breadcrumbs into a bowl with one of the sliced garlic cloves, a good pinch of the oregano, grated cheese and a pinch of sea salt and a sprinkling of black pepper. Drizzle with a little oil and toss to mix it all together.

4. Heat a little oil in a frying pan over a medium heat. Add the remaining sliced garlic and oregano, and the chilli flakes. Stir until the garlic is coloured, then tip in the tomatoes. Add a pinch of salt and pepper and bring to the boil, reduce the heat and simmer for 10 minutes, stirring occasionally.

5. Cook the rigatoni according to the packet instructions, taking it off the heat 2 minutes early, so it’s al dente. Drain in a colander and tip into a large baking dish.

6. Add the meatballs, pour over the sauce and toss well. Sprinkle the cheesy crumb mix on top and bake for 15 minutes, or until golden and bubbling.