Meatballs and Pasta

• Time: 1 hour (Prep 25 mins | Cook 35 mins)
• Difficulty: Medium
• Serves: 4-6

Source: Jamie Oliver

Ingredients

For the Meatballs

• 1 sprig of fresh rosemary
• 12 Jacob’s cream crackers
• 2 heaped tsp Dijon mustard
• 500g good-quality minced beef, pork, or a mixture of the two
• 1 heaped tbsp dried oregano
• 1 large egg, preferably free-range or organic
• sea salt and freshly ground black pepper
• olive oil

For the Sauce

• a bunch of fresh basil
• 1 medium onion (peeled and finely chopped)
• 2 cloves of garlic (peeled and finely chopped)
• half a fresh or dried red chilli (finely sliced)
• 2 x 400g tins of chopped tomatoes
• 2 tbsp balsamic vinegar
• 400g dried spaghetti or penne
• Parmesan cheese, for grating

Method

1. Make the meatballs

1. Pull the rosemary1 sprig of fresh rosemary leaves off the woody stalks and finely chop them. Wrap the crackers in a tea towel and crush until fine.
2. Add to a bowl with the mustard, minced meat, chopped rosemary1 sprig of fresh rosemary and oregano.
3. Crack in the egg1 large egg, preferably free-range or organic and add a good pinch of salt and pepper. With clean hands, scrunch and mix up well.
4. Divide into 4 large balls. With wet hands, divide each ball into 6 and roll into little meatballs. You should end up with 24.
5. Drizzle them with olive oilolive oil and jiggle them about so they all get coated. Put them on a plate, cover and place in the fridge until needed.

2. Cook the sauce and meatballs

1. Pick the basila bunch of fresh basil leaves, keeping any smaller ones to one side for later. Peel and finely chop the onion1 medium onion (peeled and finely chopped) and the garlic2 cloves of garlic (peeled and finely chopped). Finely slice the chilli.
2. Put a large pan of salted water on to boil. Next, heat a large frying pan on a medium heat and add 3 lugs of olive oilolive oil.
3. Add your onion1 medium onion (peeled and finely chopped) to the frying pan and stir for around 7 minutes until softened and lightly golden. Then add your garlic2 cloves of garlic (peeled and finely chopped) and chilli, and as soon as they start to get some colour, add the large basila bunch of fresh basil leaves.
4. Add the tomatoes2 x 400g tins of chopped tomatoes and the balsamic vinegar2 tbsp balsamic vinegar. Bring to the boil and season to taste.
5. Meanwhile, heat another large frying pan and add a lug of olive oilolive oil and your meatballs. Stir them around and cook for 8-10 minutes until golden (check they’re cooked by opening one up).
6. Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.
7. Add the pasta to the boiling water and cook according to the packet instructions.

3. Serve

1. Save some of the cooking water, drain the pasta in a colander and return to the pan.
2. Spoon half the sauce on top of the pasta, adding a little splash of reserved water to loosen.
3. Serve on a large platter or in individual bowls, with the rest of the sauce and meatballs on top. Sprinkle over the small basila bunch of fresh basil leaves and some grated Parmesan.