Chop the garlic into small pieces.

Add the minced beef, garlic, breadcrumbs, chopped rosemary, chilli and garlic flakes and paprika to a bowl.

Season with salt and black pepper.

Mix together then break in the egg. Mix thoroughly then shape into meatballs. You should get around 12.

Place the meatballs on a plate, cover with cling film and leave to cool in the fridge.

Add the passata to a pan and add some more rosemary. Bring to the boil and remove from heat.

Add the olive oil to a frying pan and gently brown the meatballs.

Place the meatballs into the tomato sauce and cook on a low heat for an hour, stirring gently.

When nearly ready boil a pan of water and add the spaghetti.

Cook spaghetti according to the directions on the packet.

Serve some meatballs and sauce on top of the spaghetti