Classic Penne & Meatballs Recipe
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IngredientsServes about 4-5
- 250g minced beef
- 500g minced pork
- about 6 fresh sage leaves, very finely chopped
- 1 onion, grated
- 1 slice white bread, finely grated or blitzed
- 2 cans plum tomatoes (or chopped tomatoes)
- 1 large red chilli, very finely chopped
- 250g mushrooms, halved and finely sliced
- 1tbsp tomato purée
- 500ml vegetable or chicken stock
- 4 rashers streaky bacon, very finely sliced
- 3 cloves garlic, crushed
- about 400g dried penne
- 6 or so fresh basil leaves,
- a little fresh oregano (or dried if you prefer)
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How to make Classic Penne & Meatballs
The mixture of pork and beef makes for a great meatball - you won't be disappointed by these. It's up to you how big you make them, obviously, but I got about 24 out of this.
- Mix the pork, beef, onion, sage and a generous amount of seasoning very well in a mixing bowl. Shape the mixture into balls and reserve.
- Gently heat some olive oil in a large, deep, heavy pan. Add the bacon and mushrooms and fry until bacon is just browning and mushrooms have softened - about 4 or 5 minutes.
- Add the tomato purée & garlic and stir well, cooking for a minute or so but ensuring the mixture doesn't burn - you can turn down the heat or add a splash of water if need be.
- Add the cans of tomatoes, breaking up if you use the whole plum ones, and bring back to a simmer.
- Add the stock.
- Stir well, then add the meatballs. Cover the pan and cook for 30 minutes, covered.
- If you're using dried oregano rather than fresh, add it here.
- Remove the lid and cook for a further 20 minutes or so, reducing until the sauce has thickened to the desired consistency - make the pasta during this time as per packet instructions.
- Right at the end, tear the basil and oregano leaves and stir through.
- Mix the pasta through the sauce and serve - add a little grated fresh parmesan if you're feeling decadent. Enjoy!