Melting meatball macaroni 2016

Melting meatball macaroni

  • Rating: 4 out of 5.34 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

This recipe has all the elements of comfort food: beef and pork meatballs with an oozing cheesy filling, a rich tomato sauce and pasta

Nutrition: per serving
NutrientUnit
kcal646
fat24g
saturates11g
carbs40g
sugars9g
fibre5g
protein36g
salt1.8g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6. Mix the pork and beef mince with the fennel seeds, chilli, 1 tsp oregano and some seasoning in a large bowl until combined. Divide and shape into 18 meatballs with a nugget or two of taleggio in the middle (save some for the top), then chill for 10 mins.

  • STEP 2

    Heat 1 tbsp oil in a large pan (use a flameproof casserole dish if you can – it’ll save on washing up). Add the onion and a pinch of salt and sizzle until softened (about 8 mins). Stir in the garlic and cook for 1 min more, then add the tomato purée, wine, tomatoes, passata, bay leaves, sugar, the remaining oregano and lots of seasoning, then cover with a lid and simmer for 20 mins. Meanwhile, arrange the meatballs on a baking tray lined with foil, drizzle with the remaining oil and bake for 10 mins.

  • STEP 3

    Cook the pasta in a pan of boiling salted water according to packet instructions, then drain, reserving some water. If the pan isn't ovenproof, tip the sauce into a casserole dish. Stir the pasta into the sauce, along with the liquid from the meatballs and some pasta water if it needs thinning. Turn the grill to a medium-high setting.

  • STEP 4

    Nestle the meatballs into the pasta, so that they poke out the top. Scatter the remaining taleggio over the top and grill for 5-10 mins until the cheese and meatballs are golden. Serve with crusty bread, if you like.

Goes well with

Recipe from Good Food magazine, October 2016

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    Rating: 4 out of 5.34 ratings

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