This is by far the best pasta-with-meatballs-recipe I’ve ever tried! Yummi!!! Ever!! Seriously.
With the sauce I’d suggest you have some Martelli pasta and some Chianti.
Pasta with meatballs in tomato sauce recipe by Nigella Lawson
“The trick to these meatballs is to keep them small. Don’t actually use a teaspoon, but use about a teaspoon’s amount of mince to roll each ball. If there are children around, so much the better; they tend to like making these. But otherwise, they’re easy enough, and the slow repetitiveness of the action can be rather calming.
To go with these divine meatballs, I like tagliatelle.” (I like spaghetti!)
How to make the meatballs and tomato sauce
1.Just put everything in a large bowl, and then, using your hands, mix to combine, before shaping into small balls. Place the meatballs on baking sheets or plates that you have lined with clingfilm, and put in the fridge as you finish them.
2.For the sauce, put the onion, garlic and oregano into the process and blitz to a pulp. Heat the butter and oil in a deep wide pan, then scrape the onion-garlic mix into it and cook over a low-medium for about 10 minutes. Don’t let the mixture catch, just let it become soft. Add the bottle of passata and then fill the empty bottle half full with cold water. Add this to the pan with the pinch of sugar, some salt and pepper, and cook for about 10 minutes.
3.The tomato sauce will appear thin at this stage, but don’t worry as it will thicken a little later. Stir in the milk, and then drop the meatballs in one by one. Don’t stir the pan until the meatballs have turned from pink to brown as you don’t want to break them up. Cook everything for about 20 minutes, with the lid only partially covering it.
4.At the end of cooking time, check the seasoning as you may want more salt and a grind or two more of pepper.”