Put the tomatoes, 70 grams butter, halved onion and a generous pinch of salt in a medium heavy-based pot. Cook uncovered at a gentle simmer for 45 minutes, stirring occasionally and breaking up any larger pieces of tomato with your spoon.

Taste and add more salt if needed (it needs a fair amount). Remove and discard the onion halves, or blend them back into the sauce with a stick blender for extra flavour and creaminess.

Whilst the tomato sauce is simmering, prepare the meatballs. Fry the diced bacon over low heat until the fat renders out. Add the chopped shallots and garlic. Allow to soften for 2-3 minutes without browning. If the bacon is quite lean, add a splash of olive oil.

In a large bowl, combine the chicken mince, bacon and onion mixture, parsley, oregano, egg, breadcrumbs, tomato paste, chilli flakes (if using), miso paste (if using), salt and pepper. Mix gently with your hands until just combined. Don't overmix.

Dust a tray or work surface with flour. Dust your hands with flour and roll the mixture into small meatballs (about 3cm diameter). Lightly dust each meatball and set aside on the floured surface.

Heat a large non-stick frying pan with about 2 tablespoons olive oil over medium heat. Fry the meatballs in two batches until golden on all sides, about 6-8 minutes per batch. Shake the pan occasionally to help them keep their round shape. Set aside.

Once the tomato sauce is cooked, add the browned meatballs to the sauce. Continue cooking for 5-8 minutes until the meatballs are cooked through.

Cook the spaghetti in salted boiling water according to packet instructions until al dente. Drain, reserving a cup of pasta cooking water.

Toss the cooked spaghetti through the sauce and meatballs, adding a splash of pasta water if needed to help the sauce coat the pasta.

Serve immediately with loads of freshly grated Parmesan.