Directions
- 1Add the meatball ingredients to a bowl and mix well, allow to sit for 10 minutes, then roll into balls (a bit smaller than a golf ball), set these in a fridge for 20-30 minutes.
- 2Heat some olive oil in a pan and sear the meatballs all over, then remove from the pan.
- 3Add more olive oil, then the sliced garlic, chilli and basil, cook until fragrant without color, then add the tomato paste and cook for 2 minutes.
- 4Add the passata and simmer on low for 45 minutes before adding the meatballs for 5-10 minutes to cook through, then remove, also removing the basil leaves.
- 5Meanwhile, cook the pasta until just al dente, then toss through the sauce with some pasta water. Taste for seasoning.
- 6Add to an oven proof dish, top with the meatballs, fresh mozzarella and parmigiano, bake at 220c for 20-25 minutes or until oozing and golden.
- 7Top with fresh basil and black pepper.
Ingredients
- 250 g beef mince
- 250 g sausage meat
- 2 eggs
- 60 g panko
- 2 minced garlic cloves
- 50 g grated parmigiano
- 50 ml milk
- 1 handful chopped flat parsley
- 2 tbsp chilli flakes
- 0 salt
- 0 pepper
- 3 thinly sliced garlic cloves
- 1 thinly sliced red chilli
- 1 big glug olive oil
- 1 pinch salt
- 0 basil leaves
- 4 tbsp tomato paste
- 690 g passata
- 200 g pasta
- 250 g mezzi rigatoni
- 0 fresh mozzarella
- 0 parmigiano reggiano
- 0 shredded fresh basil
- 0 salt
- 0 pepper
Equipment
mixing bowlbaking sheetfrying panchef's knifeoven proof dish
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