Serves 4
Preparation time 20 minutes,
plus 30 minutes chilling
Cooking time 40 minutes

[ingredients]
400g/14oz lean steak mince
1 tsp smoked paprika
1 tbsp breadcrumbs
3 tbsp soy sauce
3 tbsp fresh flat-leaf parsley, chopped
100g/ 4oz smoked beef bakon, cut into 1cm/ 1/2in cubes
1 red onion, peeled and very finely diced
2 cloves garlic, crushed
1 tbsp rosemary, very finely chopped tomatoes
2 tbsp water
1 tsp chilli powder ( or more to taste)
Freshly ground black pepper
1 tsp sugar 500g/ 1lb 2oz dried linguine pasta
40g/1 1/2 oz Parmesan cheese, shaved

[instructions]
1. In a large bowl mix together the mince, paprika, breadcrumbs, 2 tbsp of the soy sauce and 1 tbsp parsley. Rolling the mixture between the palms of your hands, shape into 1 1/2inc 4 cm balls and chill in the fridge for at least 30 minutes.
2. Add the meatballs in batches, to a nonstick frying pan and cook for 10-12 minutes, stirring occasionally, until sealed and coloured. Set aside.
3. Add the beef bacon to the pan and cook, stirring occasionally, for 2-3 minutes, until golden. Add the onion, garlic and rosemary and cook over a medium heat for 3 minutes. Add the tomatoes, water and chilli powder then return the meatballs to the pan. Simmer for 15-20 minutes, until the meatballs are cooked through. Season with freshly ground black pepper, sugar and add the remaining 1 tbsp soy sauce.
4. Cook the linguine in a large pan of lightly salted boiling water according to the packet instructions. When cooked, drain and add to the meatball mixture. Stir through and serve sprinkled with Parmesan shavings and the remaining 2 tbsp of flat-leaf parsley.