Ingredients
- soft breadcrumbs 50g
- milk 2 tbsp
- beef mince 250g
- pork mince 250g
- onion 1, grated
- egg 1, beaten
- fennel seeds 1 tsp, crushed
- basil a handful, chopped
- flat-leaf parsley a handful, chopped
- olive oil
- garlic 2 cloves, crushed
- chopped tomatoes 400g tin
- passata 250ml
- golden caster sugar 1 tsp
- red wine vinegar 1 tsp
- butter
- rigatoni 400g, cooked to serve
Method
-
Step 1
Put the breadcrumbs in a bowl. Pour over the milk and mix.
-
Step 2
Add both minces, onion, egg, fennel seeds, most of the basil and all of the parsley. Season really well and mix.
-
Step 3
Divide into around 30 portions of 1 tbsp each and roll each into a small meatball.
-
Step 4
Heat 1 tbsp olive oil in a large, non-stick frying pan and fry the meatballs in batches until they are browned all over, then scoop out onto a plate.
-
Step 5
Fry the garlic in a drizzle of oil in the same pan, add the chopped tomatoes, passata, sugar and vinegar, and simmer for 20 minutes until the sauce is thickened.
-
Step 6
Season well. Add the meatballs back into the sauce and cook for 10-15 minutes until the meatballs are cooked through.
-
Step 7
Stir in a knob of butter and the rest of the basil. Serve with rigatoni.
Nutritional Information
- Kcals 725
- Fat 23.6g
- Saturates 8.4g
- Carbs 82.9g
- Sugars 11.4g
- Fibre 8.3g
- Protein 41.3g
- Salt 0.5g
