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There are all kinds of lasagna in Italy, and one of them doesn't have tomato sauce. Instead, it's layered with tiny meatballs ...

There’s something undeniably comforting about a plate of meatballs smothered in a rich tomato sauce. But when tradition ...

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It says a lot that with all the creative and seasonal pastas Michelin-recommended Dio Mio churns out, its spaghetti and meatballs is such a standout. Digging into the heaping portion of noods taps ...

Drain the pasta and return to the pan. Add the tomato and meatball sauce and toss. Transfer to a warmed, 2-litre/3½-pint shallow ovenproof dish – a lasagne dish is ideal. Sprinkle the cheddar ...

Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce.