Classic Penne & MeatballsOpen Source Food
250 grams minced beef
500 grams minced pork
6 sage leaves (fresh, very finely chopped)
1 onions (grated)
1 slice white bread (finely grated or blitzed)
2 cans plum tomatoes (or chopped tomatoes)
1 red chili peppers (large, very finely chopped)
250 grams mushrooms (halved and finely sliced)
1 tablespoon tomato purée
500 milliliters vegetable stock
4 streaky bacon (rashers, very finely sliced)
3 cloves garlic (crushed)
400 grams penne (dried)
6 fresh basil leaves (or so)
fresh oregano (a little, or dried if you prefer)
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11. 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.
22. 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.
33. 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.
44. Add the cans of tomatoes, breaking up if you use the whole plum ones, and bring back to a simmer.
55. Add the stock.
66. Stir well, then add the meatballs. Cover the pan and cook for 30 minutes, covered.
77. If you're using dried oregano rather than fresh, add it here.
88. 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.
99. Right at the end, tear the basil and oregano leaves and stir through.
1010. Mix the pasta through the sauce and serve - add a little grated fresh parmesan if you're feeling decadent. Enjoy!
PER SERVING *
|Calories850Calories from Fat240|
|% DAILY VALUE*|
|Calories from Fat240|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.