200g mozzarella, from a block, cut into 1.5cm dice
100g grated mozzarella
Parmesan, grated, to serve
Chopped parsley, to serve
Put half the onion, all of the beef and pork mince, breadcrumbs, fennel seeds, oregano and egg in a bowl with plenty of seasoning. Mix everything with your hands really well, then shape into 20 meatballs. Heat 1 tbsp oil in an ovenproof frying pan and brown the meatballs in batches, adding more oil as you need – the meatballs should be almost cooked through. Once browned, scoop out of the pan and onto a plate.
Add the rest of the onion to the pan with another tbsp of olive oil. Fry gently until soft, then add the garlic, and fry for a couple of minutes more. Add the bay leaves, tomatoes, passata and tomato purée, to the frying pan, and bring to a simmer. Bubble for 20 minutes until the sauce has reduced and thickened, and the surface is glistening. Add back the meatballs and sprinkle over the mozzarella. Cover with a lid and cook for a further 10 minutes.
Whilst the meatballs are cooking, preheat waffle iron on medium heat.
Transfer your left over spaghetti to a large mixing bowl and with a pair of scissors, chop the spaghetti up into 3 - 4 inch pieces.
Season with salt and black pepper and add the egg, parmesan and mozzarella and mix all ingredients together until the egg is completely mixed in.
Pile mounds of the spaghetti mixture into your waffle iron, close the lid, and cook for 4-5 minutes, or until the cheese starts crusting. Serve immediately with the meatballs, sauce and cheese piled high on top and an extra sprinkling of parmesan and some chopped parsley.