Make the white sauce. Melt the butter
in a medium pan, then stir in the flour.
Keeping the heat high, whisk in the milk
and bring to the boil, whisking until
smooth and thickened. Season with a
good pinch of salt and some pepper, then
stir in most of the grated cheese and set
aside, with the surface covered with cling
film to stop if forming a skin.
Heat the oil in a large, heavy-based
casserole or frying pan, then add the onions
and garlic and a real good grind of black
pepper and salt. Cook slowly and gently
until the onions are soft but not coloured.
Take half the mix out and mix with the
breadcrumbs and milk in a large bowl.
Using a slotted spoon, lift the rest of
the onions out of the pan, leaving the oil
behind, and set aside.
Mix the mince and sausagemeat,
chopped parsley and lots of salt and
pepper into the breadcrumbs. Mix really
well with your hands until the whole
thing becomes pasty rather than lumpy.
Shape into the size of ping-pong balls,
then heat the pan again and brown the
Simply serve with
a fresh green salad
balls in batches in the leftover onion oil.
Remove the final batch, then return the
reserved onions to the pan with the wine.
Bubble over a high heat, scraping
the bottom of the pan, then stir in
the tomatoes and meatballs. Bring to
a simmer and cook for 5 mins. Can be
made up to 2 days ahead or frozen.
Heat oven to 200C/180C fan/gas 6 and
boil the macaroni according to pack
instructions. Drain well, then mix with
the meatball sauce. Tip into the largest
ovenproof dish you have. Top with
the white sauce (warm it a bit if it is
slightly solid), then scatter with the
remaining cheese. Bake for 35-40 mins
until bubbling and golden.